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Castelvetrano olives are meaty and fruity, and a quick sauté with fragrant orange peel, smashed garlic, and a pinch of fennel seeds makes an elegant appetizer that comes together in just 15 minutes.
What You Get
What You'll Need
Salt & freshly ground pepper
Red chili flakes (optional)
Peel and smash 4 cloves of garlic. Use a peeler or small knife to remove the orange peel in strips. Drain the olives.
In a medium sauce pan, combine the olives, garlic, orange peel, 1 teaspoon fennel seeds, ⅓ cup olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and a pinch of chile flakes, if you want some heat. Set the pan over medium heat and cook until the olives and garlic are warmed through, 5 minutes, stirring occasionally. Transfer to a bowl and serve warm, setting out an empty bowl for the pits.