Warm Olives

By mirelsonp

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.

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

Details

Servings 6

Preparation

Step 1

Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.

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.