Marinated olives and bocconcini

Prep 5 min
Total 15 min
Plus 2 hr marinating time
Serves 8

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1 1/2 cups
mixed olives, drained
1 200-g pkg
mini bocconcini, drained
5 strips
orange peel, (about 3 in. long)
2 tbsp
fresh orange juice
1 tsp
fennel seeds, lightly crushed
1 tsp
coriander seeds, lightly crushed
3/4 cup
extra-virgin olive oil
garlic cloves, smashed
sprig rosemary
1/2 tsp


  • RINSE olives and bocconcini in a colander under running water. Dry, then transfer to a bowl. Add orange peel and juice.
  • TOAST fennel and coriander seeds in a medium saucepan over medium, stirring occasionally, until seeds are fragrant, 3 min. Add oil, garlic, rosemary, hot-pepper flakes and salt and bring to a simmer. Reduce heat to low and cook until garlic starts to brown, 4 to 5 min.
  • REMOVE from heat and pour over olive mixture. Let sit at room temperature 2 hr. Serve or refrigerate up to 1 week. Bring to room temperature before serving.


Calories 148, Protein 5 g, Carbohydrates 2 g, Fat 13 g, Fibre 1 g, Sodium 424 mg.

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