Warm Olives with Fennel and Orange

Name: Warm Olives with Fennel and Orange
Yield: makes about 2 1/2 cups
Ingredients: 1 cup picholine olives with pits; 1 cup niçoise olives with pits; 1/2 cup oil-cured black olives with pits; 1/4 cup olive oil; 2 tablespoons minced fresh thyme; 2 cloves garlic, minced; 1 tablespoon fennel seeds, bruised; Strips of orange zest from 1 orange; 1 tablespoon white wine vinegar

January 24, 2012

These smoky flavored olives are always the first thing to disappear off an antipasti platter or hors d’oeuvres spread. The brightness of the orange zest enhances the earthy flavors of the olives; you can use freshly squeezed orange juice if you don’t have zest. I love to serve these straight from the oven, still warm.

Recipe notes

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