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Three glass jars of marinated olives with cork tops and little gold forks tied to the jars with red ribbon sit on a black background with a bowl of olves to the right of them.

Citrus and Fennel Marinated Olives

  • Author: Anna Franklin

Description

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

Ingredients

Scale
  • 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

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.

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Find it online: https://www.tablemagazine.com/citrus-and-fennel-marinated-olives/