Warmed Spiced Olives

Ingredients for Warmed Spiced Olives

• 1 1/2 teaspoons fennel seeds

• 6 (3- by 1/2-inch) strips lemon zest (from one lemon)

• 4 dried bay leaves

• 675g mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)

• 240ml olive oil

• 1 tablespoon Aleppo pepper

How to make Warmed Spiced Olives

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.