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Warm Spiced Olives with Artichoke Hearts and Citrus

Yields6 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

These warm spiced olives make a delicious appetizer, or they can be stirred into pasta for a quick, flavorful weeknight dinner.

Warm Spiced Olives with Artichoke Hearts and Citrus

 1 tsp fennel seeds
 1 cup Colavita Extra Virgin Olive Oil
 3 large cloves garlic, thinly sliced crosswise (about 2 tbsp)
 1 tsp packed fresh thyme leaves
 ¼ tsp red pepper flakes
 2 mixed pitted olives, from olive bar, very roughly chopped
 1 cup Colavita Artichoke Hearts, drained and roughly chopped
 3 tbsp roughly chopped fresh flat-leaf parsley
 1 lime (for zest)
 Crusty bread or crackers, for serving

Lightly crush the fennel seeds in a mortar and pestle. Toast the fennel seeds in a heavy 2-quart pot over medium heat until lightly browned and fragrant, about 2 minutes. Add the olive oil, garlic, thyme, and pepper flakes. Bring to a simmer and cook until the garlic is softened, about 3 minutes. Add the olives and artichokes and return to a simmer. Remove from heat and stir in the parsley.


Zest one of the limes (you should have about 1 Tbs. zest) and add to the olive mixture. Serve warm or room temperature with crackers or bread.

Nutrition Facts

Servings 6