Warm Olives with Fennel and Orange Recipe

Warm Olives with Fennel and Orange Recipe

  • 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
  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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