Warm appetizer of olives and olives with fennel, garlic and orange zest
6 servings
35 minutes
This warm appetizer of olives and olive oil with fennel, garlic, and orange zest is a true embodiment of Italian gastronomic elegance. Its origins trace back to Mediterranean cuisine, where the simplicity of ingredients meets depth of flavor. Olives infused with the aromas of fennel and orange zest achieve a delicate balance of freshness and spiciness. The light acidity of wine vinegar highlights the gentle oiliness, while garlic adds richness to the dish. It’s the perfect dish for an aperitif or to accompany a glass of white wine, revealing its flavor especially vividly when warm. Serving it to guests creates an atmosphere of an Italian dinner filled with the aromas and tastes of sunny Tuscany.
1
Place olives and black olives in a small bowl and cover with water. Leave for 10 minutes. Drain and dry.
- Pitted olives: 2 glasss
- Pitted black olives: 0.5 glass
- Water: 2 glasss
2
In a small skillet, mix the oil, olives, crushed cumin and garlic, fennel seeds, and zest. Place over medium heat and cook for about 5 minutes, until the garlic is fragrant and the oil is well heated.
- Olive oil: 2 teaspoons
- Pitted olives: 2 glasss
- Pitted black olives: 0.5 glass
- Caraway leaves: 0.5 teaspoon
- Garlic: 1 clove
- Fennel seeds: 0.3 teaspoon
- Orange zest: 0.3 teaspoon
3
Remove from heat, add vinegar, mix well and let it cool slightly. Serve warm.
- White wine vinegar: 0.5 teaspoon
