Best Fennel And Black Olives Recipes

FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS

Steps:

• Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water. Let sit until all of the water has been absorbed by the couscous, stirring every once in a while. Cover the bowl with a plate and place in the microwave. Microwave for 3 minutes. Carefully remove from the microwave (the bowl will be hot). Uncover and fluff with forks. Set aside.
• In a small bowl or measuring cup, whisk together the ingredients for the dressing.
• Remove tough outer layers of the fennel bulb and discard. Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can. Place in a bowl and toss with half the dressing and the chopped olives.
• Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer. Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
• Cut away the peel and pith from the oranges and slice into thin rounds. Tip any juice that runs out of the oranges as you are working with them over the fennel. Arrange the orange slices over the fennel.
• Drizzle the remaining dressing over the oranges. Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.

BRAISED PORK RIBS WITH BLOOD ORANGE, FENNEL, AND BLACK OLIVES

Steps:

• Season the pork all over with salt and pepper. Heat a large, wide pot over high heat, then add the olive oil. When the oil is hot, add the pork and brown on all sides, about 5 minutes. Transfer the pork to a platter. Add the fennel wedges to the same pot and sear until lightly browned on both cut sides, about 2 minutes. Set the fennel aside.
• Return the pot to low heat and add the garlic. Sauté for about 1 minute, stirring to release its fragrance, then add the tomatoes, orange juice, and honey. Stir with a wooden spoon to release any browned bits on the bottom of the pot. Return the pork to the pot, then add the olives, bay leaf, and orange zest. Bring to a boil, then cover, reduce the heat to maintain a gentle simmer, and cook until the pork is fork-tender, about 1 1/2 hours, turning it over in the sauce halfway through.
• Transfer the pork to a platter with tongs and keep warm. Discard the bay leaf and orange zest. Add the fennel wedges to the pot. If necessary, add a little water so that the liquid comes about halfway up the sides of the fennel. Cover and cook until the fennel is tender, about 15 minutes. Return the pork to the pot and reheat, turning to coat it with the sauce. Divide the pork and fennel among 6 plates and spoon the sauce over them. Garnish with the chopped fennel fronds and serve immediately.
• Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with firm structure and concentration.

ROASTED ARTICHOKE HEARTS AND FENNEL WITH TOMATOES AND BLACK OLIVES

Steps:

• Preheat oven 425. Remove top 1/3 of each artichoke. Rub with lemon to prevent any discoloration. Remove outer tough leaves, and the fuzzy inside choke with a pairing knife. Peel and slice off stem, and set aside. Place artichoke on top of piece of heavy duty foil, large enough to hold 2 artichokes along with their stems sealed tightly as a packet. Pull open each artichoke and insert ½ tablespoon of butter and sprinkle with ½ the minced garlic, salt, and pepper. Then, drizzle with lemon, olive oil. Tightly enclose 2 artichokes to each foil packets, so that there are three packets all together. Double wrap them so that there is no leakage in the oven. Put each packet on the top oven self and allow it to roast for 30 minutes. Toss the fennel in a bowl with salt and pepper. Lay them onto a rimmed sheet pan and roast on the middle shelf for 20 minutes. Do the same with the cherry tomatoes and place in a pie dish on the middle shelf next to the fennel for 20 minutes. Bring a pot of salted pasta water to a boil. When the artichokes come out of the oven, open the packets allowing them to cool faster. When cool enough to handle, remove the leaves and stems and set them aside for another use. Cut up the hearts into 1 inch pieces and place them inside any remaining juice from the foil packets. Bring a 12" sauté pan to medium heat and add 2-3 tablespoons of the oil. Add the minced garlic and when it begins to color, add the wine. Allow the wine to reduce slightly before adding the stock. Add the stock, both tomatoes, olives, fennel, and artichokes with any remaining juice. Adjust for salt and pepper. Squeeze in any remaining lemon juice. Allow the sauce to simmer on medium low for 15 minutes. 10 minutes before serving, add the pasta to the water and cook until al dente. Save about a ½ cup of pasta water just in case. Drain the pasta and toss with the sauce. Add parsley. Add some of the pasta water if needed. Serve it with freshly grated cheese.

MARINATED LAMB CHOPS WITH FENNEL AND BLACK OLIVES

Steps:

• Combine the olive oil, garlic and pepper in a shallow baking dish large enough to hold the lamb chops. Place the lamb chops in the dish and coat well with the marinade. Cover and refrigerate overnight. Let stand at room temperature for 1 hour.
• Wipe the oil off the lamb chops. Heat a large, nonstick skillet over medium-high heat, add the chops and sear until medium rare, about 30 seconds per side. Remove the chops from the skillet and wrap in foil to keep warm.
• Reduce the heat to very low. Add the shaved fennel, cover the skillet with a lid and cook until the fennel is soft, about 20 minutes. Remove the fennel from the skillet with a slotted spatula and divide among 4 warmed plates.
• Increase the heat and add the white wine and chicken broth. Cook, stirring occasionally, until reduced to 1/2 cup, about 15 minutes. Stir in the olives and season with salt and pepper to taste. Place 2 lamb chops over the fennel on each plate, spoon the sauce over the top, sprinkle with the fennel tops and serve immediately.

PACIFIC HALIBUT WITH CARAMELIZED FENNEL, BLACK OLIVES, ORANGE ZEST, AND DILL

Steps:

• In a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside.
• Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes.
• Remove from the heat.
• To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.

FENNEL AND BLACK OLIVES

Steps:

• Wash fennel bulb and trim off leaves and stems. Slice off bottom of bulb; then, thinly slice the remainder of it and separate into rings. Arrange on two salad plates.
• Pit olives, and sprinkle over fennel. Dribble olive oil on top.

FENNEL CARPACCIO WITH BLOOD ORANGES AND BLACK OLIVES

Steps:

• Over a bowl, cut the peel and pith from the oranges and cut the sections free from the membranes. Squeeze the membranes over the orange sections, then discard.
• Divide the fennel, orange sections, and olives among 4 salad plates. Drizzle the juice from the oranges over the salad and season with salt and pepper.

ROASTED ARTICHOKE AND FENNEL WITH TOMATOES AND BLACK OLIVES

Steps:

• Preheat oven 425 degrees. Bring a pot of salted pasta water to a boil. Cut of the top 1/3 of each artichoke and rub with lemon to prevent discoloration. Remove the tough outer leaves, peel stems, and remove the inside fuzzy choke with a pairing knife. Slice off stems and place artichoke upright onto a piece of foil. Pull open each artichoke, and drizzle with some lemon juice and olive oil. Sprinkle the artichokes with half of the minced garlic and insert 1/2 tablespoon of butter into each one. Salt and pepper. Seal up 2 artichokes per packet. Double wrap each one and place on top shelf in oven. Cook for 30 minutes. Slice fennel into 2 inch pieces and toss with a little olive oil and salt and pepper. Spread onto a cookie sheet and roast on 2nd self for 20 minutes. Or, until golden in color, and set aside. At the same time, toss the cherry tomatoes with some olive oil, salt and pepper. Roast them in a pie dish for 20 minutes, and set aside. When the artichokes have cooled a bit, remove the leaves and set aside, or have something to dip them into. Save any remaining liquid for the sauce. Cut the hearts into 1 inch pieces, and set aside. Bring a 12 inch skillet or wok to medium heat, and add 2-3 tablespoons of the oil. Add the garlic and stir. When the garlic begins to change color, add the wine. Reduce wine slightly, before adding in stock. Add the stock, both tomatoes, fennel, olives, and artichoke hearts with any juice set aside. Squeeze in any remaining lemon juice. Simmer on medium low for 15 minutes. Adjust for salt and pepper. Bring pasta to a boil and cook until al dente. Toss the pasta with sauce, and fresh parsley. Serve with fresh grated parmesan cheese.