Sicilian Marinated Olives Sicilian Marinated Olives

Sicilian Marinated Olives | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Don't love olives? Use a mixture of cheeses instead, such as bocconcini, feta, Gouda or smoked mozzarella.

  • Prep time 5 minutes
  • Total time 1 hour & 15 minutes


  • 1 tablespoon fennel seeds
  • 3 cups mixed green and black olives
  • 1/4 cup olive oil
  • 1 orange , halved crosswise


In dry skillet, toast fennel seeds over medium heat, stirring constantly, until fragrant, about 30 seconds.

In bowl, combine fennel seeds, green olives, black olives and oil. Using vegetable peeler, peel zest in strips from 1 of the orange halves; add to olive mixture. Squeeze juice from peeled orange half into olive mixture. Thinly slice remaining orange half; gently stir into olive mixture.  

Cover with plastic wrap; refrigerate, gently stirring every 20 minutes, for 1 hour, or refrigerate in airtight container overnight. Bring to room temperature before serving. 

Makes 3 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 1 g
  • Sodium 325 mg
  • Calories 43
  • Total fat 4 g
  • Potassium 13 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 4
  • Calcium 2
  • Vitamin A 1
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Appetizers & Snacks

Sicilian Marinated Olives