Recipe information
Yield
6 Servings
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
Need to make a substitution?
Preparation
Step 1
Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
Step 2
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.