Marinated Olives with Sun-Dried Tomatoes & Fennel Recipe
Yesterday was full of fist-pumping Super Bowl action, not to mention helping upon helping of Chewy Nutella Oatmeal Bars, Spicy Black Bean Dip, and Braised Country-Style Pork Ribs. The most exercise I got was changing into my elasticized sweatpants.
Now, with Valentine's Day just around the corner, I am looking for recipes that are a little more subtle and refined, such as these marinated olives…something I could feed to my sweet someone. Well, if he liked olives, that is. It kind of defeats the purpose of a Valentine's recipe if I just sit at the kitchen counter, popping these into my own mouth. Back to the drawing board.
These marinated olives, lightly flavored with chile flakes and fennel seeds, take less than ten minutes to make and pair beautifully with a glass of wine. For this recipe, I used green olives canned in a light brine, but any olives (pitted or not) will work. If you prefer a slightly different flavor, try kalamata olives. This easy appetizer can be made up to a week in advance and stored in the refrigerator in an airtight container. Be certain to bring them to room temperature before serving.
The recipe:
Place olives in a medium bowl.
In a small saucepan set over medium heat, combine cider vinegar, olive oil, sun-dried tomatoes, fennel seeds and chile flakes.
Bring the mixture to a simmer, then pour over olives. Let marinate at room temperature for 2 hours.
Other marinated olive recipes:
- Sippity Sup’s Marinated Mozzarella & Olives
- Flavors of the Sun’s Marinated Moroccan Olives
- Entertaining Made Easy’s Marinated Olives
- Marinated Olives with Sun-Dried Tomatoes & Fennel
- 6 oz. (1 1/2 cups) green olives (with or without pits)
- 3 tbsp cider vinegar
- 1/3 cup extra-virgin olive oil
- 2 tbsp thinly sliced sun-dried tomatoes packed in oil, oil rinsed off
- 1/2 tsp fennel seeds
- 1/2 tsp red chile flakes
Place olives in a medium bowl.
In a small saucepan set over medium heat, combine cider vinegar, olive oil, sun-dried tomatoes, fennel seeds and chile flakes. Bring the mixture to a simmer, then pour over olives. Let marinate at room temperature for 2 hours.
Make ahead: The olives may be made up to 1 week ahead. Keep refrigerated in an airtight container. Before serving, bring to room temperature.
Makes 1 1/2 cups.
Hors d'oeuvres,
olive