Marinated Olives with Crushed Red Pepper and Fennel Seeds Recipe

It’s hard to improve on home-cured olives from Arthur Avenue, the Bronx, New York. But I’ve found a way—and it’s so easy, you’ll want to make these spicy Marinated Olives with Crushed Red Pepper and Fennel Seeds, too.

Warm some good olive oil in a heavy skillet, throw in crushed red pepper and fennel and let the spices heat for a few minutes to bloom. Add a few smashed garlic cloves and the olives, stirring to coat olives with spices. Store in an airtight jar in fridge.

Marinated Olives with Crushed Red Pepper and Fennel Seeds are superb on an antipasta platter with:

• Crostini with Walnut Pesto
• Marinated Mozzarella and Sun-Dried Tomato Salad
• Homemade Caponata and Italian bread or crackers
• Romesco Sauce and crackers
• Assorted cheeses

When you’ve finished the olives, reserve the remaining herb-infused oil for cooking—or for dipping dark-crusted, rustic Italian bread.

Marinated Olives with Crushed Red Pepper and Fennel Seeds Recipe

1/4 cup extra virgin olive oil
1-2 teaspoons crushed red pepper
1-2 teaspoons whole fennel seeds
Sprig of fresh rosemary or oregano or 1/2 teaspoon dried herbs (optional)
2 cloves garlic, peeled and smashed
2 cups assorted kalamata, salt-cured black and green olives

1. In a large frying pan, heat the olive oil over medium flame.
2. When oil is fragrant, toss in red pepper, fennel and herbs, if desired. Cook spices for a minute or two to allow their flavors to bloom—but be careful not to burn.
3. Add garlic cloves and stir.
4. Before garlic begins to brown, throw in assorted olives, stirring them to coat with spices.
5. Remove from flame and allow to cool slightly before packing into air-tight jar and storing in fridge.