Warm Mediterranean Olives With Fennel and Orange |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Wine Lover's Healthy Weight-Loss Plan Recommended Wine Pairing: Cote du Rhone Rose or Cote du Provence Rose Vin Gris de Cigare 2004; Bonny Doon, Santa Clara CA I usually up the garlic and add some black pepper Ingredients:
8 ounces brine-packed olives (such as nicoise or picholine) |
4 tablespoons extra virgin olive oil |
1 tablespoon fresh thyme, chopped |
2 garlic cloves, crushed |
2 tablespoons orange zest, finely minced |
1 teaspoon fennel seed, crushed |
Directions:
1. Rinse olives until water runs clear. Drain well.
2. Combine ingredients in small skillet. Cook over medium-heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat.
3. Cook slightly; serve warm.
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