Olives with Orange and Fennel
Olives with Orange and Fennel
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 orange, zest finely grated
- 2 cups (500 g) large stuffed olives, drained
- 1 small fennel bulb, thinly sliced
- 1/4 cup (60 ml) orange juice
- 1 tsp (5 ml) lemon juice
- 2 tbsp fennel fronds, finely chopped
Instructions
- In a small pot over medium heat, warm the oil with the spices and orange zest. Cook for 1 minute. Add the olives and sliced fennel. Cook for 4 minutes. Remove from the heat. Add the orange and lemon juices, as well as the fennel fronds. Mix well. Serve hot or cold.
Olives with Orange and Fennel