Roasted olives with fennel

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Recipe & food styling Marisa Curatolo. 

Recipe & food styling Marisa Curatolo. 

  • Duration
  • Cook Time
  • Prep Time
  • 1 cupServings


  • 1 cup large green Spanish olives
  • 1 tablespoon orange zest
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fennel seeds


Rinse and pat olives dry and place in medium bowl. In small saucepan, add olive oil, orange zest and fennel seeds; warm oil over low heat for 5 minutes. Pour over olives and let marinate at room temperature at least 2 hours. Olives can be made up to 1 week in advance and stored in refrigerator. Bring back to room temperature prior to serving.