Olives with Orange, Fennel, and Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon fennel seed |
1/4 cup olive oil |
2 tablespoons long, thin shreds of orange peel |
1 teaspoon hot chili flakes |
2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained |
Directions:
1. In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 minutes. Add oil, peel, chilies, and olives. Stir until olives are hot, about 2 minutes.
2. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks.
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