Warm grilled olives with fennel, orange zest, and red pepper make a great summertime appetizer with minimal effort.
I have a major weakness for olives. I can’t help myself — if I see them on a menu, there’s a pretty good chance that I’ll end up ordering them.
Roast olives are especially magical.
A few months ago I stumbled upon the cutest pizza place in Hudson, NY, called oak. You can imagine my excitement at seeing that they had a wood-roasted olive appetizer on the menu. Swoon. I got those and Shawn got some anchovies (to each their own but anchovies aren’t my thing). We were both in heaven.
Their pizza was also fantastic. I can’t recommend the white mushroom pizza with capers and garlic highly enough.
When I was looking for an easy party snack the other day, my mind immediately went back to those wood roast olives.
With a few tweaks, I ended up with a foil pack grilled olive appetizer recipe that knocked my socks off.
I used a combination of black, green, and kalamata olives and wrapped them up with thinly shaved fennel, garlic, orange zest, and red pepper flakes.
Then I grilled them just long enough to soften the fennel and bring out the warm, buttery flavor of the olives.
These roast olives are delicious on their own as a snack or served with crackers or baguette like a chunky tapenade.
They’re also fantastic spooned over grilled fish or roughly chopped as a sandwich spread.
- 2 cups mixed olives (I like a combination of green, black, and kalamata)
- 1/2 small fennel bulb, shaved (about 1/4 cup)
- 1 orange, zested
- 2 garlic cloves, minced
- 1 Tablespoon red pepper flakes
- 1/2 teaspoon dried oregano
Combine all ingredients on a piece of heavy-duty foil. Fold the edges of the foil around the olives to enclose them.
Grill on high heat for 10-15 minutes, or until the olives are warm and the fennel has softened.