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Warm Olives and Fennel

  • SERVINGS:
  • BASIC-EASY
  • FAST
  • VEGETARIAN

  1. 2 cups assorted olives
  2. 1/2 cup olive oil
  3. 1 Anaheim chile, chopped
  4. 1 fennel bulb, shaved
  5. 1 teaspoon orange zest, finely grated
  1. 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.