Name: Warmed Spiced Olives
Cook time: 5 minutes
Total time: 10 minutes
Yield: 10–12 servings
Ingredients: 1½ teaspoons fennel seeds; 6 (3- by ½-inch) strips lemon zest (from one lemon); 4 dried bay leaves; 1½ pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso); 1 cup olive oil; 1 tablespoon Aleppo pepper

Photo of a bowl of olives with glasses of white wine on the side.

Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare. Serve these olives as part of an hors d'oeuvres spread or alongside a cheese plate.

Recipe information

Total Time
10 minutes
Yield
10–12 servings

Ingredients

1½ teaspoons fennel seeds

6 (3- by ½-inch) strips lemon zest (from one lemon)

4 dried bay leaves

1½ pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)

1 cup olive oil

1 tablespoon Aleppo pepper

Preparation

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.