Prep Time
10 min
Yields
10 servings
Green and black olives in a citrus-herb marinade.
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ingredients
2
cups large green olives with pits, such as Cerignola (11 oz)
2
cups large black olives with pits, such as Kalamata (11 oz)
Zest of 1 orange, peeled in large strips
4
large garlic cloves, smashed
2
tsp whole fennel seeds
2
tsp chopped fresh thyme leaves
¾
tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅔
cup good olive oil
4
sprigs fresh thyme
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directions
Step 1
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, ½ teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
Step 2
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.