Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare. Serve these olives as part of an hors d'oeuvres spread or alongside a cheese plate.
Recipe information
Total Time
10 minutes
Yield
10–12 servings
Ingredients
1½ teaspoons fennel seeds
6 (3- by ½-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1½ pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper
Preparation
Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.
Recipe notes
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