Warm Olives with Fennel and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
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.
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