FEEDS 8 TO 10
This mélange of Spanish ingredients makes an easy and delicious appetizer course. The olives are served in the same vessel in which they are warmed, so you will need a pan (or two) that is ovenproof and presentable. In Spain, they’re made and served in a casuela, or earthenware baking dish. A cast-iron skillet would work.
1 FENNEL BULB, trimmed
4 dried ARBOL CHILES
1 cup extra virgin OLIVE OIL
2 cups drained brine-cured OLIVES, such as Arbequina, Empeltre, Manzanilla, or a mix
2 CLEMENTINES
2 BAY LEAVES
1 tablespoon coarsely chopped FENNEL FRONDS
1/4 teaspoon FENNEL SEEDS
3 fresh ROSEMARY SPRIGS
1 cup whole Marcona ALMONDS
Flaky SEA SALT
Crusty BREAD, for serving
Cut the fennel bulb in half through the core. Lay the halves flat side down and slice them thinly lengthwise. Put the fennel slices in a medium bowl. Coarsely crush the chiles with the flat side of a large knife and add them to the bowl with the fennel. Drizzle with 1/2 cup of the oil and add the olives.
Peel and segment one of the clementines. Slice the peel into thin strips. Add the peel and segments to the fennel and olives. Add the bay leaves, half of the fennel fronds (reserve the rest for garnish), and fennel seeds and toss to combine. Cover the howl tightly with plastic wrap and refrigerate for at least several hours to marinate. The olives can be prepared to this point up to a week in advance.
SEGMENTING CITRUS AND SLICING THE PEEL
With a small sharp knife, remove the peel from a citrus fruit. Working over a bowl to reserve the juice, cut along both sides of the fruit, dividing the membrane, and lift out sections from the center.
Score the peel of the fruit into quarters; remove with your fingers. With the tip of a small spoon, scrape most of the white membrane or pith from the peel.
When you are ready to serve the olives, preheat the oven to 425°F.
Heat the remaining 1/2 cup of oil in two small or one large, shallow flameproof earthenware or cast-iron dish or skillet over high heat until the oil slides easily in the pan, about 2 minutes. Add the rosemary and toss to coat the sprigs with the oil. Reduce the heat, add the almonds, season with salt, and toss to coat them in the oil. Turn off the heat and add the olive mixture to the pan(s) with the almonds.
Place the dishes on a baking sheet and roast the olives for about 10 minutes, until the rosemary is lightly browned. Set aside to cool for 5 to 10 minutes to allow the flavors to seal the deal, and to let the olives become cool enough to eat. Remove and discard the bay leaves.
Cut the remaining clementine into 1/8-inch-thick rounds and place them on top of the olives. Serve warm, with crusty bread for dipping into the oil.
