Recipe courtesy of
Michelle N. Warner
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Michelle N. Warner
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Hot Honey Olives
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 104
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 248 mg
We love an impressive looking dish that’s also super simple to make, and these warmed olives with hot honey are one of them. With a few aromatics of orange peel and pink peppercorn, you’ll have a great starter for any meal.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 104
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 248 mg
Ingredients
Directions
- Combine the olives, hot honey, orange zest and juice, and olive oil in a bowl.
- Toast the fennel seeds and pink and black peppercorns in a nonstick skillet over medium heat, about 2 minutes. Add the olive mixture and cook over medium-low heat, stirring, until thickened, 5 to 7 minutes.
