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Italian Warm Olives with Fennel and Orange

from: Grover

Note : 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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