Warm Orange, Fennel and Pistachio Olives

🍊 Warm Orange, Fennel & Pistachio Olives

This would be fragrant, citrusy, slightly smoky and absolutely gorgeous in a bowl.

For about 6–8 people

• 2 cups Castelvetrano olives

• 1 cup Kalamata or another dark, meaty olive

• ⅓ cup really good extra-virgin olive oil

• 4 wide strips orange peel

• 2 strips lemon peel

• 1 teaspoon fennel seeds, lightly crushed

• ½ teaspoon coriander seeds, lightly crushed

• 2 garlic cloves, smashed

• 2 small rosemary sprigs

• ½ teaspoon Aleppo pepper

• Freshly ground black pepper

• ⅓ cup roasted pistachios

• Flaky salt, only if needed

Warm the olive oil very gently with the orange and lemon peel, fennel, coriander, garlic, rosemary and Aleppo pepper for about 3–4 minutes. You want everything wonderfully aromatic but absolutely no frying or browning.

Add the olives and warm them gently for another 5 minutes. Take them off the heat and let everything mingle for at least 30 minutes — although several hours is even better.

Right before serving, warm them again just slightly and stir in the roasted pistachios.

The pistachios are the surprise. You get that buttery Castelvetrano olive, then orange, fennel, a little warmth from the Aleppo pepper and finally that wonderful pistachio crunch.

The party trick

Serve them warm, not hot, in a shallow bowl so you can see the green and black olives, orange curls and pistachios. Put a few rosemary sprigs around the bowl.

And I think we may have another candidate for “Party Tested — Guests Asked for the Recipe.” But these have to survive their first dinner party before they earn their badge. 😂❤️

This one absolutely belongs in Trisha and Gianna's Cookbook if you like the sound of it.