Green-Olive Orange Dressing

Chef Richard 4 Servings 20 minutes

This bold dressing in best with spicy greens like chicory.


  • 1 cup fresh orange juice
  • ¾ cup olive oil
  • 6 tablespoons finely chopped green olives
  • ¼ cup red-wine vinegar
  • 1 teaspoon fennel seeds, ground
  • Salt and freshly ground pepper


  • In a stainless-steel saucepan, simmer the orange juice over moderate heat until reduced to ¼ cup, about 20 minutes. Remove the pan from the heat and let cool to room temperature. Add the oil, olives, vinegar and fennel seeds. Season the dressing with salt and pepper; whisk to blend.