Naughty Olives – a delicious recipe with fennel seeds, black peppercorns, red pepper, Spanish olives, bay leaves, rosemary sprig. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook fennel seeds, black peppercorns, and dried crushed red pepper in a small saucepan over medium heat, stirring constantly, 1 to 2 minutes or until fragrant and lightly toasted. Add 1/2 cup liquid from jarred Spanish olives, bay leaves, orange peel strips, and rosemary sprig, and bring to a boil. Remove from heat, and add vermouth. Combine olives and cocktail onions in a medium bowl; spoon into 4 (8-oz.) jars. Place 1 bay leaf and 1 orange peel strip from vermouth mixture in each jar, and fill with vermouth mixture. Cover with lids. Chill 4 hours before serving. Store in refrigerator up to 3 weeks.
2
TO USE THE OLIVES: Serve as a cocktail garnish or bar snack.
3
PACKAGE THEM IN: Weck Tall 8-oz. Glass Jar ($50; westelm.com).
104
kcal
Calories
1
g
Fat
23
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 teaspoons fennel seeds, 1/2 teaspoon black peppercorns, 1/4 teaspoon dried crushed red pepper, Jarred Spanish olives, and more.
Yes, Naughty Olives falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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