Warmed Spiced Olives

party appetizer olive anniversary cocktail party hors d'oeuvre picnic sugar conscious vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Anna Stockwell

10–12 servings

Source

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

Method

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.