5 citrus fennel and rosemary olives Recipes

assorted olives (such as nicoise, arbequina, kalamata, and picholine), extra-virgin olive oil, chopped fennel bulb, chopped fresh flat-leaf parsley, chopped fresh rosemary, grated lemon rind, crushed red pepper, garlic cloves, minced

assorted olives (such as nicoise, arbequina, kalamata, and picholine), extra-virgin olive oil, chopped fennel bulb, chopped fresh flat-leaf parsley, chopped fresh rosemary, grated lemon rind, crushed red pepper, garlic cloves, minced

black kalamata olives, pitted , mushy olives discarded, sized orange , zested, lemon , zested, garlic, minced, red pepper flakes, fennel or anise seeds, freshly ground black pepper, lightly packed fresh italian parsley leaves, chopped coarsely, fresh rosemary leaves, olive oil, rustic crackers or bagel chips

whole fennel seeds or 1 tsp ground fennel, lemons , juice of, oranges , juice of, garlic clove, peeled, extra virgin olive oil, harissa or 1 tbsp crushed red pepper flakes, racks of lamb , about 2 to 2 1/4 lb each (plan on 4 bones per person), kosher salt, balsamic vinegar, vincotto (if you can tsp find , up the balsamic vinegar to 1 cup), red pepper flakes, chopped rosemary, sea salt, for garnish