Healthier living, one day at a time!

Orange Olives

Prep Time

15 minutes

Cooking Time

4 minutes


12 servings


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


  1. Drain olives into a bowl and let soak in warm water for 15 minutes.  Drain. Pat dry.
  2. Place olives in warm skillet with oil thyme, zest, garlic and fennel seeds.  
  3. Cook over medium-high heat unitl garlic truns fragrant, about 4 minutes. Remove from heat.  
  4. Stir in vinegar.  
  5. Store in glass jar.  


Can be served warm or cold.


Leah Eskin, Chicago Tribune, September 21, 2014 from Bon Appetit