Citrus and Fennel Marinated Olives

A snack of Citrus and Fennel Marinated Olives is the perfect combination of winter flavors and the natural butteriness of castelvetrano olives. This recipe is so good in fact, that it makes the perfect homemade gift during the holidays. Instead of getting your giftees a knick-knack that’ll just sit around the house or a gift card that doesn’t show much thought, made these tiny jars of olives for all those close to your heart. Enjoy this edible gift with bread and a bit of feta cheese to add a salty element to these delicious bites. Though, they’re great on their own too and your loved one can even reuse the jar after it’s empty. We even recommend wrapping small forks onto the jars so your receiver has an easy way to dig into these marinated olives.

What Makes Castelvetrano Olives Special?

Castelvetrano olives, hailing from the Sicilian town of Castelvetrano, are mainly known for their distinctive flavor and ultra-buttery texture. Unlike most varieties of olives, farmers harvest them when unripe, resulting in a mild, slightly sweet taste. Their vibrant green color and flavor profile make them a versatile ingredient for use in recipe like salads, pasta dishes, and charcuterie boards.

Citrus and Fennel Marinated Olives

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• Author: Anna Franklin

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Description

These tangy and buttery olives make perfect gifts in small jars.

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Ingredients

Scale 1x2x3x

• 4 cups castelvetrano olives (not pitted)
• 4 cloves garlic, peeled
• 1/2 bulb fennel, sliced into thin pieces
• 1 lemon, zested into large strips
• 1 orange, zested into large strips
• 4 sprigs rosemary
• 4 sprigs thyme
• 1/2 teaspoon black pepper
• 1 tablespoon fennel seeds
• 4 tablespoons sherry vinegar
• Olive oil, as needed

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Instructions

1. Preheat oven to 425 degrees F. On a large parchment lined baking sheet, toss all the ingredients together excluding the sherry vinegar and olive oil.
2. Roast for 30 minutes or until the fennel is slightly borrowed on the tips.
3. Divide the olive mixture evenly between 4 jars, making sure each jar gets a piece of garlic, orange zest, lemon zest, herbs and the roasted fennel.
4. Once each jar is evenly filled, pour one tablespoon of sherry vinegar in each jar.
5. Fill the remaining space in the jars with olive oil. Store in the fridge for up to 1 month.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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