Marinated olives and bocconcini


  • Prep Time5 mins
  • Total Time15 mins
  • Makes8 servings
*PLUS 2 hr marinating time
Chatelaine Triple Tested


  • 1 1/2 cups mixed olives, drained

  • 1 200-g pkg mini bocconcini, drained

  • 5 strips orange peel, (about 3 in. long)

  • 2 tbsp fresh orange juice

  • 1 tsp fennel seeds, lightly crushed

  • 1 tsp coriander seeds, lightly crushed

  • 3/4 cup extra-virgin olive oil

  • 3 garlic cloves, smashed

  • 1 sprig rosemary

  • 1/2 tsp hot-red-chili-flakes

  • 1/2 tsp salt


  • RINSE olives and bocconcini in a colander under running water. Dry, then transfer to a bowl. Add orange peel and juice.

  • TOAST fennel and coriander seeds in a medium saucepan over medium, stirring occasionally, until seeds are fragrant, 3 min. Add oil, garlic, rosemary, hot-pepper flakes and salt and bring to a simmer. Reduce heat to low and cook until garlic starts to brown, 4 to 5 min.

  • REMOVE from heat and pour over olive mixture. Let sit at room temperature 2 hr. Serve or refrigerate up to 1 week. Bring to room temperature before serving.

Chatelaine Quickies: Buffalo cauliflower

Nutrition (per serving)

Calories 148, Protein 5g, Carbohydrates 2g, Fat 13g, Fibre 1g, Sodium 424mg.