13 Mar

Fennel & orange olives

Recipe by Louise Pickford,
Photography by Ben Dearnley,

Fasten a wooden olive scoop to the jar to turn aromatic olives into a gourmet gift.

Preparation Time: 15 minutes
Cooking Time: 5 minutes

Makes about 3 cups

* 1/2 tbs fennel seeds
* 1 tsp pink peppercorns
* 1 orange
* 160g (1 cup) green olives
* 160g (1 cup) black olives
* 1 garlic clove, peeled, sliced
* 1 tbs orange juice
* 1 long fresh red chilli, deseeded, cut into thin strips
* 300ml extra-virgin olive oil


  1. Place the fennel seeds in a frying pan over low heat. Cook, stirring, for 2-3 minutes or until lightly toasted and aromatic. Set aside for 5 minutes to cool. Transfer to a mortar and add the peppercorns. Gently pound with a pestle until coarsely crushed.
  2. Use a zester to remove the rind from the orange (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from rind. Cut the rind into thin strips).
  3. Combine the fennel mixture, orange rind, olives, garlic, orange juice and chilli in a large bowl. Transfer to an 800ml-capacity sterilised preserving jar. Pour over the oil. Cover and place in the fridge for 2-3 hours to marinate.

Notes & tips:
Make this recipe up to 3 days ahead.
Store in the fridge.
Bring to room temperature before serving.

[Source] Click here

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