Description
This recipe features warm marinated olives with garlic, herbs, orange zest, and extra-virgin olive oil.
Ingredients
Scale
- 2 cups large green olives with pits, such as Cerignola (about 11 ounces)
- 2 cups large black olives with pits, such as Kalamata (about 11 ounces)
- zest of 1 orange, peeled into large strips
- 4 large garlic cloves, peeled & smashed
- 2 teaspoons whole fennel seeds
- 2 teaspoons chopped fresh thyme leaves
- 3/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
- 2/3 cup extra-virgin olive oil
Instructions
- Drain the green and black olives from the brine or oil and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, salt, and black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
Notes
- Use high-quality olives for better flavor.
- Store leftovers in the refrigerator for up to a week.
- These olives make a great appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: marinated olives, warm olives, appetizer, Mediterranean recipe