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Italian Warm Olives with Fennel and Orange
from: GroverNote : Use a mixture of green and black olives such as green picholine, Niçois, and Kalamata. Soaking the olives in water for ten minutes removes excess salt.
Ingredients : -
- 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, ground
- 1/4 teaspoon grated orange peel
- 1/2 teaspoon white wine vinegar
Preparation Process : -
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.
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