We love an impressive looking dish that’s also super simple to make, and these warmed olives with hot honey are one of them. With a few aromatics of orange peel and pink peppercorn, you’ll have a great starter for any meal.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups pitted mixed olives
- 1/4 cup hot honey
- 2 tablespoons thinly sliced orange zest, plus 2 tablespoons orange juice
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fennel seeds, crushed
- 3/4 teaspoon pink peppercorns, crushed
- 1/4 teaspoon black peppercorns, crushed
Instructions
- Combine the olives, hot honey, orange zest and juice, and olive oil in a bowl.
- Toast the fennel seeds and pink and black peppercorns in a nonstick skillet over medium heat, about 2 minutes. Add the olive mixture and cook over medium-low heat, stirring, until thickened, 5 to 7 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 104 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 248 mg |
| Serving Size | 1 of 8 servings |
| Calories | 104 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 248 mg |