I received free samples of California black olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
Black olives are a pantry staple in my house. They are super versatile, adding a fun Mediterranean flare to whatever I’m making. I especially love them with pasta. This cauliflower pasta dish is one of my favorites. You can add them to tuna salad and zucchini noodles or use as a topper for nachos, burritos and enchiladas. Black olives are excellent with beans!
This dish is a typical simple weeknight dinner at our house. I just sliced the fennel, sprinkled it with olive oil and seasoning, and then seared it for a few minutes. I added the white beans for a bit of protein, and the black olives brought the flavor!
California black ripe olives are also a great snack. Ten large olives contain about 5 grams of fat (the good, monounsaturated kind). They also contain Vitamin E (.25 mg per serving), Iron (.49 mg per serving), Vitamin A (60 IU per serving), and Fiber (.5 grams per serving). I recommend you drain and rinse canned black olives before using them, to wash away some of the sodium.
If you don’t like fennel, you can make this dish with any kind of vegetable. I could have used Brussels Sprouts, cauliflower, or asparagus. You can also switch out the beans with rice or even pasta. You really can’t go wrong!
Pan Seared Fennel w/ Black Olives & White Beans
Ingredients
- 1 can California Ripe Olives drained and rinsed
- 4-5 fennel bulbs
- 1 can white beans drained and rinsed
- 3 Tablespoons olive oil
- Sea salt and ground pepper
- 1 handful fresh dill chopped
- 1/2 lemon juiced
- 1 tsp thyme
Instructions
- To prep fennel, remove fronds and tough outermost layer. Trim the base and slice lengthwise into wedges. Heat olive oil in a large skillet over medium heat. Add fennel wedges and sear until brown on all sides, about 5-6 minutes. Sprinkle with salt, pepper and thyme. When fennel is just about ready, add canned beans and black olives and cook for 2-3 minutes more. Stir in chopped dill, sprinkle with lemon and serve!
