Olives Recipe

Name: Stallas Olives Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups mixed olives (Kalamata, Castelvetrano, Niçoise or other firm varieties); 1 tbs tangerine zest (finely grated, from about 1 medium tangerine); 2 tbs tangerine juice; 3 tbs extra-virgin olive oil; 1 tsp fennel seeds; 2 tbs fennel fronds (finely chopped); 1 whole fresh chiles (Thai bird or serrano), thinly sliced, seeds optional; 2 cloves garlic cloves, thinly sliced; 1 tsp red pepper flakes; 1 tbs white wine vinegar; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs toasted sliced almonds (or chopped Marcona almonds); 1 tsp finely grated tangerine zest (additional); 1 tsp extra-virgin olive oil (drizzle); 4 sprigs fresh fennel fronds (small sprigs for garnish)

Inspired by Stalla

Time30m

Serves4

Tangerine, Fennel & Chiles

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Ingredients

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Marinated Olives

3 cups mixed olives (Kalamata, Castelvetrano, Niçoise or other firm varieties)

1 tbs tangerine zest (finely grated, from about 1 medium tangerine)

2 tbs tangerine juice

3 tbs extra-virgin olive oil

1 tsp fennel seeds

2 tbs fennel fronds (finely chopped)

1 whole fresh chiles (Thai bird or serrano), thinly sliced, seeds optional

2 cloves garlic cloves, thinly sliced

1 tsp Red pepper flakes

1 tbs white wine vinegar

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Finish & Garnish

2 tbs toasted sliced almonds (or chopped Marcona almonds)

1 tsp finely grated tangerine zest (additional)

1 tsp extra-virgin olive oil (drizzle)

4 sprigs fresh fennel fronds (small sprigs for garnish)

Method

Marinated Olives

Prepare olives

Place the mixed olives in a medium bowl or shallow jar. If any olives are very large, halve them so pieces are bite-sized for sharing.

Toast fennel seeds

In a small dry skillet over medium heat, toast the fennel seeds, shaking the pan, until fragrant and slightly darker (about 1–2 minutes). Remove from heat and crush lightly with the side of a knife or a mortar and pestle to release more aroma.

Combine marinade

Add the toasted-crushed fennel seeds, tangerine zest (1 tbs), tangerine juice, olive oil, thinly sliced garlic, thinly sliced chiles, red pepper flakes, white wine vinegar, kosher salt, and freshly ground black pepper to the bowl or jar with olives. Stir or shake to combine so the olives are evenly coated.

Add fresh fennel fronds

Stir in the 2 tablespoons of finely chopped fennel fronds so their anise brightness infuses the marinade.

Marinate

Cover the bowl or seal the jar and refrigerate at least 2 hours, ideally 6–12 hours, to allow flavors to develop. For best flavor, bring to room temperature for 30 minutes before serving.

Finish & Serve

Just before serving, transfer the marinated olives to a shallow serving dish. Scatter the toasted sliced or chopped almonds over the top for crunch.

Drizzle the teaspoon of extra-virgin olive oil over the olives, sprinkle the additional 1 teaspoon of finely grated tangerine zest, and arrange small sprigs of fresh fennel fronds for color and aroma.

Taste and adjust seasoning: add a pinch more salt, a squeeze of tangerine juice, or a few extra red pepper flakes if you prefer more heat. Serve with toothpicks, crusty bread, or as part of a shareables board.