Marinated Olives With Sun-Dried Tomatoes & Fennel
In this Mediterranean-inspired recipe, briny green olives are transformed into a flavorful and zesty appetizer with the addition of tangy cider vinegar, fruity olive oil, aromatic fennel seeds, and a hint of heat from red chile flakes. These marinated olives are perfect for serving at gatherings or as a delicious snack. They can be made ahead of time, allowing the flavors to meld and intensify for a tasty treat that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 6 oz. (1 1/2 cups) green olives (with or without pits)
- 3 tbsp cider vinegar
- 1/3 cup extra-virgin olive oil
- 2 tbsp thinly sliced sun-dried tomatoes packed in oil, oil rinsed off
- 1/2 tsp fennel seeds
- 1/2 tsp red chile flakes
Instructions
- Place olives in a medium bowl.
- In a small saucepan set over medium heat, combine cider vinegar, olive oil, sun-dried tomatoes, fennel seeds and chile flakes. Bring the mixture to a simmer, then pour over olives. Let marinate at room temperature for 2 hours.
- Make ahead: The olives may be made up to 1 week ahead. Keep refrigerated in an airtight container. Before serving, bring to room temperature.
Cook Time
5M
Prep Time
PT2H
Yield
1 1/2 cups
Nutrition
- Calories: 962 kcal
- Carbohydrate Content: 15 g
- Protein Content: 4 g
- Fat Content: 103 g
- Saturated Fat Content: 14 g
- Sodium Content: 2746 mg
- Fiber Content: 8 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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