Recipe

Warm orange and fennel olives

An exquisite tapas dish of warm orange and fennel olives from Australian Women's Weekly.

Apr 30, 2010 2:00pm
  • 10 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Warm orange and fennel olives
  • 1 orange (240g)
  • 400 gram mixed marinated seeded olives
  • 1/2 cup (125ml) dry red wine
  • 1 teaspoon coarsely cracked black pepper
  • 1/2 teaspoon fennel seeds

Method

Warm orange and fennel olives
  • 1
    Using a vegetable peeler, peel thin strips of rind from orange.
  • 2
    Place rind, olives, wine, pepper and fennel seeds in medium saucepan; bring to a simmer. Remove from heat; stand 10 minutes before serving warm.

The Latest from Food To Love