Transform a bowl of mixed olives into elegant, Mediterranean-style party fare with a warm, richly spiced oil! Delicious and easy to make, this impressive dish is sure to get rave reviews at your next gathering. The warm olives slide right off the pits, and bright lemon zest and spices gives this dish enough “zing” to qualify is as a gourmet appetizer. You’ll make it again and again!
1½ tsp. fennel seeds
6 strips lemon zest (from one lemon)
4 dried bay leaves
1½ lbs. mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 c. olive oil
1Tbsp. Aleppo pepper
Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant (about 3 minutes). Add lemon zest, bay leaves, olives, olive oil, and Aleppo pepper and cook, stirring, until just warmed through (about 3 minutes). Transfer to a serving bowl and serve warm.