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.
Printable Recipe
Marinated Olives with Sun-Dried Tomatoes & Fennel
Ingredients
- 6 ounces 1 ½ cups green olives (with or without pits)
- 3 tablespoons cider vinegar
- â…“ cup extra-virgin olive oil
- 2 tablespoons thinly sliced sun-dried tomatoes packed in oil oil rinsed off
- ½ teaspoon fennel seeds
- ½ 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.
SaraOneTribeGourmet
Dara, I love olives, especially warm in olive oil. Gosh you have given them so much extra added flavors! Yum! On our trip to Spain this past summer, I must have consumed tons of olives in every Tapas Bar! 🙂
Cookin' Canuck
Thanks so much for all of the your comments. I have been nibbling on these olives today and, let me tell you, they get even better over time.
Velva
Oh yes!!! These olives rock. A perfect appetizer or snack in the evening with a glass of wine.
Nancy
Everyone needs this in their recipe collection!! It's quick and delicious and beats the store bought varieties by a mile!!
I love finger foods for Valentine's - very romantic!!
Drick
I know I will like this, esp with a little heat...
Pegasuslegend
one of my favorites with italian bread is a spicey olives pepperoni and a nice glass of cabernet, these wouldnt last long, oh and I dont think I would share! lol these look awesome~
wenderly
I LOVE olives! These look so divine, although I don't know that I'd end up feeding any to my honey! Think I'd end up eating them all myself!
alison @ Ingredients, Inc.
These look amazing. I love all of these flavors together
cheryl@pictureperfectmeals.com
This is delicious. I love olives and sun-dried tomatoes and together it's a little bite of heaven! Great recipe.
Lu
I enjoyed perusing your blog. Thanks for the great ideas.