OLIVES WITH FENNEL SEEDS AND ORANGE
For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try:Cerignola Olives with Hot Pepper and Rosemary Oil
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.
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Ujjwal Pandit Chhetri
[email protected]This is a must-try recipe for any olive lover.
Arslan Afzal
[email protected]I've never had olives like this before. They're so unique and delicious.
Muhammad Faisalsial
[email protected]These olives are a great addition to a cheese plate.
Slick Stiwart
[email protected]I'm not a big fan of olives, but I loved these!
Sher Mohd
[email protected]This recipe is a great way to use up leftover olives.
Eila Akter
[email protected]I love the way the fennel seeds and orange zest complement the olives.
DARWIN NYALI
[email protected]These olives are the perfect balance of salty, sweet, and citrusy.
rajib Ali bhand
[email protected]I've made this recipe several times and it always turns out perfectly.
Mpho Manyeke
[email protected]I made these olives for a potluck and they were gone in minutes!
MARIAH TRUITT
[email protected]This is a great recipe for a quick and easy appetizer.
Leigha Marie
[email protected]I love the combination of flavors in this recipe. The olives are salty and briny, the fennel seeds are sweet and aromatic, and the orange zest adds a bright citrus note.
Tommy Sin
[email protected]These olives were a hit at my party! The fennel seeds and orange added such a unique and delicious flavor.