Marinated Olives with Citrus and Fennel Seeds


  • Prep Time10 mins
  • Total Time40 mins
  • Makes3 to 4 servings
Marinated Olives with Citrus and Fennel Seeds

Produced by Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Ashley Denton, Prop Styling by Madeleine Johari.

Bathing olives in oil and spices is an easy way to dress them up and make them ahead of time. Use your favourite olive variety or a mix of Italian olives, such as Castelvetrano, Gaeta or black and green Bella di Cerignola.


  • 1/4 cup olive oil

  • Zest of 1 lemon

  • Zest of 1 orange

  • 1 tsp fennel seeds

  • 1 tsp red pepper flakes

  • 1 garlic clove, peeled

  • 1 cup mixed olives


  • Add all ingredients except olives to a small pot on low; heat until citrus zest and pepper flakes begin to sizzle just slightly, 5 to 7 min.

  • Add olives to a bowl, cover with oil mixture and set aside for 30 min before serving.

Kitchen tip

For extra flavour, toast the fennel seeds in a dry pan for 2 to 3 min before adding them into the mixture in Step 1.

This recipe was created for us by Jess Maiorano of Toronto's Pasta Forever. Get the full menu for our Italian winter feast.