Name: Warm Olives with Fennel and Orange
Yield: Makes 6 servings
Ingredients: 1 1/2 cups assorted brine-cured olives; 2 cups water; 2 teaspoons extra-virgin olive oil; 1/2 teaspoon chopped fresh thyme; 1 garlic clove, minced; 1/4 teaspoon fennel seeds; 1/4 teaspoon grated orange peel; 1/2 teaspoon white wine vinegar

Use a mixture of green and black olives such as picholine, Niçois, and Kalamata. Soaking the olives in water for ten minutes removes excess salt.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/2 cups assorted brine-cured olives

2 cups water

2 teaspoons extra-virgin olive oil

1/2 teaspoon chopped fresh thyme

1 garlic clove, minced

1/4 teaspoon fennel seeds

1/4 teaspoon grated orange peel

1/2 teaspoon white wine vinegar

Preparation

Step 1
Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
Step 2
Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.

TagsMediterranean Orange Citrus Fruit Thyme Herbs & Spices Olive Starter Snack Dinner Lunch Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy 30 Minutes or Less Saute Bon Appétit

Recipe notes

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