Skip to content
Fennel and Orange Roasted Bistro Blend Olives
Most people tend to think of whole olives as a cold appetizer, served on an antipasto or deli platter. But many of our chefs actually serve our Bistro Blend Olives as a warm starter on their menus. The roasted olives soften and mellow, picking up the flavors of any accompanying ingredients.
Inspired by our customer’s creativity, the Olinda Kitchen roasted up a batch of our blended olives with some bold Italian flavors. We used garlic, fresh fennel and orange peel to compliment the briny flavor of the roasted olives. And they’re best served right out of the oven!
1 bulb fennel, sliced thin
1 head of garlic, cloves separated and peeled
1 orange, zested in long strips and juiced
1 tablespoon black peppercorns
1/4 cup fennel fronds, chopped
Preheat the oven to 400 degrees.
Toss together the olives, sliced fennel, garlic cloves, orange zest and black peppercorns.
Add enough olive oil to lightly coat all the ingredients.
Roast until the olives are softened and beginning to brown.
Remove from the oven and toss with the orange juice and fennel fronds.
Serve warm with crusty bread.