- 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
- Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
- 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.