warm marinated olives
original recipe
ingredients
- 2 cups large green olives with pits, such as Cerignola (11 ounces)
- 2 cups large black olives with pits, such as Kalamata (11 ounces)
- Zest of 1 orange, peeled in large strips
- 4 large garlic cloves, smashed
- 2 teaspoons whole fennel seeds
- 2 teaspoons chopped fresh thyme leaves
- 3⁄4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2⁄3 cup good olive oil
- 4 sprigs fresh thyme
instructions
- Drain the green and black olives from the brine or oil that they’re packed in
and place them in a medium bowl. Add the orange zest, garlic, fennel seeds,
thyme leaves, red pepper flakes, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black
pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss
to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) saute
pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and
saute for 4 to 5 minutes, stirring occasionally, until the olives and garlic
are heated through and fragrant. Serve warm right from the pan or transfer to
a serving dish. Offer a small dish for the pits.