Olives with Orange and Fennel

Name: Olives with Orange and Fennel
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3 cups (750 ml)
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

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Preparation 5 min
Cooking 5 min
Servings 1
Makes 3 cups (750 ml)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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

Preparation

- 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.

Personal Note

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This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

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Olives with Orange and Fennel

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Ingredients

Preparation

Personal Note

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