Every party is happier with little bowls of these peppy mixed olives. Zingy lemon, crushed red pepper and herb-y fennel — marinated with the olives for as little as 15 minutes — will elevate an otherwise simple olive tray, says spirits writer and author André Darlington. The recipe is featured in Darlington’s new cookbook, “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hour at Home (Running Press, $28).
For an elegant look, he suggests using a channel knife to cut lemon peels and then cut the resulting spiral into inch-long pieces. Darlington suggests serving the olives with a spritz or negroni, but you can also pair them with a Honey and Ginger Daiquiri. Add some Italian Riviera Meatballs and a simple Cacio e Pepe Frittata, and you’ve got a holiday party meal.
Citrus and Fennel Olives
Serves 4
INGREDIENTS
1 cup mixed olives
½ fennel bulb, sliced thinly
Peel of 1 lemon, cut into 1-inch-long strips
½ teaspoon crushed red pepper flakes
½ cup olive oil
1 tablespoon fresh lemon juice
DIRECTIONS
In a medium-size bowl, toss all ingredients to combine. Let rest at room temperature for at least
15 minutes before serving. Olives and fennel will keep for up to 4 days in the refrigerator.
— From Andre Darlington’s “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hour at Home (Running Press, $28)
