- 2 cups assorted olives
- 1/2 cup olive oil
- 1 Anaheim chile, chopped
- 1 fennel bulb, shaved
- 1 teaspoon orange zest, finely grated
- Heat the assorted olives with the olive oil and chile for 5 minutes. Transfer to a bowl and toss with the fennel and orange zest.
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Congratulations to Mei Lin, winner of Top Chef Season 12.