Categories: Appetisers, Olives
Ingredients
- 2 cups large green olives with pits, such as Cerignola (11 ounces)
- 2 cups large black olives with pits, such as Kalamata (11 ounces)
- Zest of 1 orange, peeled in large strips
- 4 large garlic cloves, smashed
- 2 teaspoons whole fennel seeds
- 2 teaspoons chopped fresh thyme leaves
- 3/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2/3 cup good olive oil
- 4 sprigs fresh thyme
Directions
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Drain the green and black olives from the brine or oil that they’re packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
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Transfer the mixture, including the olive oil, to a medium (10-inch) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute 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.
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Serve with Pork Souvlaki with Radish Tzatziki