Warm Olives and Fennel

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  • 2 cups assorted olives

  • 1/2 cup olive oil

  • 1 Anaheim chile, chopped

  • 1 fennel bulb, shaved

  • 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.

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