Kalamata Olives With Fennel And Orange Food

WARM OLIVES WITH FENNEL AND ORANGE

Steps:

• Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
• Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.

OLIVES WITH FENNEL SEEDS AND ORANGE

Steps:

• Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.

FENNEL, ORANGE, AND OLIVE SALAD

Steps:

• Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
• In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
• In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

ORANGE, ARUGULA, AND KALAMATA OLIVE SALAD

Steps:

• Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
• Drizzle lemon mixture over arugula mixture; toss gently to coat.
• Top with orange sections.

FENNEL, BEET AND ORANGE SALAD WITH OLIVES

Steps:

• Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
• Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
• Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.

KALAMATA OLIVES WITH FENNEL AND ORANGE

Steps:

• Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
• Toss orange zest and pieces with remaining ingredients, and serve.