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Olives with Orange and Fennel
This easy holiday hors d'oeuvre recipe combines the traditional olive offering with orange and the last of the season's fennel.
By: Marie Lapointe Hanis
Photographer: Todd Zawistowski
Marie Lapointe Hanis spend years working as a cook at a fishing and hunting club in the Pigeon River State Forest. This reciple for olives with orange and fennel is a wonderful addition to any occasion and comes from Hanis' book The Rustic Gourmet, Earthy Elegance from the Woods of Northern Michigan (Golightly Press, Williamsburg, 2007) by Marie Lapointe Hanis. Find the book at store.mynorth.com.
- 2 pounds good quality olives (kalamata or French Niçoise are good; use black, green, or a combination)
- Zest of 2 oranges (thin strips of peel, discarding bitter white pith)
- Zest of 2 lemons (as above)
- Juice of 2 oranges
- Juice of 2 lemons
- 2–4 teaspoons fennel seeds
- 1/4 teaspoon crushed red pepper
- 2–4 garlic cloves, peeled
- 1 tablespoon olive oil, or oil packed with olives
Rinse olives under cold water if packed in brine. If packed in oil, do not rinse. Use in place of olive oil listed in ingredients.
Combine all ingredients in a bowl and cover (or pack into a glass, lidded jar). Refrigerate overnight. Bring to room temperature before serving. Will keep under refrigeration for about a week.
Yield: Approximately 4 cups.
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