Perfect Autumn Olives

Perfect Autumn Olives

Recipe provided by award-winning cookbook author Joanne Weir.

  • prep
  • cook
  • 6 servings


  • 1 (6 oz.) can Lindsay Crafted Green Ripe Olives, drained

  • 1 ½ tablespoons extra virgin olive oil

  • Three 2-inch strips orange peel, removed with a vegetable peeler

  • 1 ½ teaspoons freshly grated orange zest

  • 1 teaspoon coarsely crushed fennel seed

Cooking Directions

  1. Heat oven to 375°F.

  2. Toss all of the ingredients together and place in a 2-cup decorative table-ready baking dish. Place in the middle of the oven and bake until the olives are hot, 5 minutes.

  3. Place the baking dish on a larger serving plate or small platter and serve immediately with frilled bamboo toothpicks.