Sherry Fennel Olives

This is an easy way to spice up store-bought olives from the grocery olive bar. Use any olives you like. I prefer mixed olives (different colors, different sizes) with their pits for the best flavors.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 pint olives
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1 pint mixed olives (black, green, purple and red, such as kalamata, green Cerignola, red Cerignola, Gaeta)

2 teaspoons fennel seeds

Zest of 1 lemon, peeled with a vegetable peeler and cut in strips

1 tablespoon sherry vinegar

2 tablespoons olive oil

Thinly sliced prosciutto, salami or mortadella, for serving, optional

Place the olives in a medium bowl.


  1. Heat a small saute pan over medium-high heat. Add the fennel seeds and toss in the hot, dry pan until fragrant and lightly toasted, 1 to 2 minutes.
  2. While the seeds are hot, add them to the olives, and toss. Add the lemon strips and toss again. Drizzle in the vinegar and oil, and toss well. Serve with the prosciutto, salami or mortadella if using. 

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