Roasted olives with fennel

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Pauline Boldt

Elevate your appetizer game with Roasted Olives with Fennel! This simple yet flavourful dish combines the briny goodness of assorted olives with the aromatic touch of fresh fennel, creating a delightful balance of tastes. As they roast, the olives become tender and infused with the warm, sweet notes of fennel, while a sprinkle of herbs adds an inviting aroma. Perfect for sharing at gatherings or enjoying as a savoury snack, these roasted olives bring a touch of Mediterranean flair to your table. Serve them warm with crusty bread, and watch them disappear in an instant!

Ingredients

1 cup large green Spanish olives

1 tablespoon orange zest

¼ cup extra virgin olive oil

2 teaspoons fennel seeds

Preparation

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. Makes 1 cup.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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Orange and fennel salad
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