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Orange and Feta Snacking Olives
Warm marinated olives make a fantastic appetizer for any gathering. This quick dish combines briny black and green olives with sweet orange juice, earthy fennel seeds, and fresh rosemary. Gently heating the ingredients releases their natural oils and creates a highly aromatic starter. Cubes of firm feta cheese add a creamy, salty contrast that pairs perfectly with the warm citrus notes. Serve this alongside a fresh salad or as part of a larger mezze spread.
Ingredients
- 2 cups (375 g) small, unpitted black and green olives, such as Niçoise or Nyon, drained
- ¼ cup (60 ml) fresh orange juice
- 1 teaspoon fresh rosemary leaves, finely chopped, plus a few sprigs for serving
- ¼ cup (60 ml) extra-virgin olive oil
- 4 ounces (115 g) feta, cut into ½-inch (1.25 cm) cubes (about ½ cup)
- 1 teaspoon fennel seeds, crushed
Instructions
- 1Peel five strips of orange zest, each about three inches long, and set them aside for the skillet.
- 2Place the drained olives, fresh orange juice, orange zest strips, and chopped rosemary into a medium skillet. Set the pan over medium-low heat.
- 3Warm the mixture for 3 to 5 minutes, stirring frequently so the flavors meld. Turn the heat down to low, pour in the extra-virgin olive oil, and continue cooking for 1 more minute until everything is heated through.
- 4Arrange the cubed feta in a shallow serving bowl. Pour the warm olive and citrus mixture directly over the cheese. Garnish with crushed fennel seeds and fresh rosemary sprigs before serving immediately.