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.
Marinated Olives with Sun-Dried Tomatoes & Fennel
Ingredients
- 6 ounces 1 1/2 cups green olives (with or without pits)
- 3 tablespoons cider vinegar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons thinly sliced sun-dried tomatoes packed in oil oil rinsed off
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red chile flakes
Instructions
- 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.
Nutrition
mcm クラッチ
louis vuitton 日本
Fennel Friday
We love this recipe and we are adding it to our Fennel Friday Conga Line
Inspiration List at FennelFriday.com
Barbara @ Modern Comfort Food
The bold flavor of Mediterranean dishes and indigenous ingredients always have such special appeal to me, and I just adore what you've done with this simple starter. I can very much picture myself horning in on your kitchen "taste testing" of this recipe. Olives and fennel paired with New World dried tomatoes and peppers sound absolutely sublime!
The Food Hunter
I love marinating my own olives. I will try this recipe next time.
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Flavored olives! How great is that Dara! Living in Middle East – Olives are big here and of course we get all types of flavored olives but nothing beats homemade ones 🙂
Monet
I have never been a fan of olives, but my sweet husband ADORES them. I think that this might make a very lovely Valentine's Day gift. Thanks for always making me smile with your words, photos and recipes. I hope that your Wednesday is full of joy!
Amanda
These rock! I have several pasta recipes that call for marinated olives 🙂
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You my friend are a genius! what a great way to pump up the taste of ah SO tasty olives! That sounds super easy n I'm sure is loaded with flavors. Must try!! BOOKMARKED!
Emily Malloy
How lovely!
Sylvie @ Gourmande in the Kitchen
Fennel seeds are such a nice addition here, and in combination with the heat from the red chile flakes, it sounds pretty much perfect!