Warm Marinated Olives
- prep time10 min
- total time 10 min
- serves 10
Green and black olives in a citrus-herb marinade.
2 cups large green olives with pits, such as Cerignola (11 oz)
2 cups large black olives with pits, such as Kalamata (11 oz)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 tsp whole fennel seeds
2 tsp chopped fresh thyme leaves
¾ tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅔ cup good olive oil
4 sprigs fresh thyme
1. 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.
2. 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.
"Cook Like a Pro" by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.