Xl Sicilian Nocellara Olives Recipe

Drain and Rinse

If olives are packed in brine, drain and rinse briefly under cold water. Pat dry with paper towels.

Marinate Olives

Place the pitted Nocellara olives in a shallow bowl. Add 3 tbsp extra-virgin olive oil, crushed garlic cloves, rosemary and thyme sprigs, crushed red pepper flakes, white wine vinegar, lemon zest, and cracked black pepper. Toss gently to coat.

Rest

Cover and let marinate at room temperature for at least 30 minutes, or refrigerate up to 24 hours for deeper flavor. If refrigerated, bring back to room temperature for 15–20 minutes before serving.

Finish and Serve

Transfer marinated olives to a shallow serving dish. Remove and discard large herb stems and smashed garlic if you prefer. Drizzle an additional 1–2 tsp olive oil over the top, sprinkle flaky sea salt and fennel pollen (if using). Serve alongside the fennel taralli crackers.

Smash the garlic cloves with the flat of a knife to release aroma; no need to mince. Lightly bruise the rosemary and thyme to release oils. Add these aromatics directly to the marinade with the olives so their flavors infuse during resting.

Make Dough

In a mixing bowl combine 1.5 cups all-purpose flour, 0.25 tsp baking powder, 0.5 tsp kosher salt and 1 tsp lightly crushed fennel seeds. Stir to combine. Add 2 tbsp extra-virgin olive oil and 1/3 cup dry white wine. Mix with a fork until a shaggy dough forms. If dough feels too dry, add up to 1 tbsp warm water, 1 tsp at a time, until it comes together into a smooth but firm dough.

Shape Taralli

Turn dough onto a lightly floured surface. Divide into 12 equal pieces. Roll each piece into a rope about 4–5 inches long and join the ends to form small rings, pressing to seal. Place rings on a parchment-lined baking sheet, spacing about 1 inch apart.

Bake

Preheat oven to 375°F (190°C). Bake the taralli rings for 14–18 minutes, or until they are dry and golden at the edges. Rotate the pan halfway through for even browning. They should be crisp when cooled; if still soft, bake 2–4 minutes more.

Cool

Remove from oven and let cool completely on a wire rack. The crackers will crisp further as they cool. Store in an airtight container if not serving immediately.

Serve

Arrange taralli around the dish of marinated olives. Optionally brush a few crackers with a light drizzle of olive oil and a sprinkle of fennel seeds for presentation.