As much as we all love to indulge in crunchy snacks, a recipe like this will make you excited to shake things up and reach for a juicy, savory bite of olives. Instead of buying standard pre-marinated olive mix from the grocery store, make your own super-flavorful marinade the combines the anise aroma of fennel, the sweetness of orange and a little heat from red chile flakes. It's easy to make and it's the perfect party snack or appetizer for your next get-together.
Orange and Fennel Marinated Olives
Recipe by Jean-Georges Vongerichten, from Home Cooking with Jean-Georges: My Favorite Simple Recipes
Makes 1 1/2 cups
Ingredients
1 c. large green brine-cured olives, preferably Sevillano and Castelvetrano
1/2 c. kalamata olives
1/2 tsp. fennel seeds
1/8 tsp. crushed red chile flakes
2 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
1 c. extra-virgin olive oil
Directions
If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
Combine the olives in a medium bowl.
Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.
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