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Kalamata Olives with Fennel and Orange

The sweetness of orange and fresh fennel complements the salty Kalamatas.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, June/July 1993


  • 1 orange
  • 2 cups Kalamata olives
  • 1/2 fennel bulb, thinly sliced crosswise
  • 1 teaspoon fennel seeds


  1. Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.

  2. Toss orange zest and pieces with remaining ingredients, and serve.

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