Olives With Orange, Fennel, And Chili Recipe

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• 2 cans (each about 7 1/2 oz.; 3 1/4 c total) ripe green olives, drained
• 1 tsp hot chili flakes
• 2 tbsps long, thin shreds of orange peel
• 1/4 c olive oil
• 1 tsp fennel seed

• Step #1 In a 10- to 12-inch frying pan over medium-high heat, stir fennel until seeds are slightly darker, 1 to 2 mins.
• Step #2 Add oil, peel, chilies, & olives.
• Step #3 Stir until olives are hot, about 2 mins.
• Step #4 Serve olives hot, warm, or at about room temp.
• Step #5 If making ahead, store airtight up to 2 weeks.
• Enjoy the Olives with Orange, Fennel, & Chili recipe

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Main Dish / Fish

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