Go Back
–+ servings
Print

Warm Spicy Olives Gluten-Free Recipe

For easy entertaining, you can prepare the olives in advance and reheat them just before serving.
Servings 8
Author Olivia Mack McCool

Ingredients

  • 1 teaspoon fennel seeds
  • 2 small dried red chiles, such as chiles de arbol
  • 1/2 cup olive oil
  • 1 small fresh rosemary sprig
  • 1 pound mixed olives, such as Kalamata, Castelvetrano, or Cerignola
  • Peel of 1 preserved lemon, cut into strips

Instructions

  1. In a dry skillet over medium heat, toast the fennel seeds and dried chiles, tossing occasionally until the fennel is aromatic and beginning to lightly brown, 1 to 2 minutes. Pour in the olive oil and add the rosemary sprig, olives, and preserved lemon. Cook until warmed through, about 2 minutes. Serve warm or transfer to a jar to marinate further in the fridge. Store airtight in the fridge for up to 2 weeks.