Easy holiday party recipe: Citrus and Fennel Olives

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)