Orange Olives
Prep Time
15 minutes
Cooking Time
4 minutes
Yields
12 servings
Ingredients
2 cups brine-cured olives such as Greek Kalamata
2 tsp olive oil
1 tsp chopped fresh thyme leaves
1 tsp finely grated orange zest
1 clove garlic, finely chopped
1/2 tsp fennel seeds
1/2 tsp white wine vinegar
Directions
- Drain olives into a bowl and let soak in warm water for 15 minutes. Drain. Pat dry.
- Place olives in warm skillet with oil thyme, zest, garlic and fennel seeds.
- Cook over medium-high heat unitl garlic truns fragrant, about 4 minutes. Remove from heat.
- Stir in vinegar.
- Store in glass jar.
Notes
Can be served warm or cold.
Credit
Leah Eskin, Chicago Tribune, September 21, 2014 from Bon Appetit
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