Appetizers · By Sharon
Warmed Mediterranean Olives
We first sampled these warm olives sitting beside a vineyard on the Naramata Bench ... at a price considerably dearer than making them at home! Ina Garten's recipe is fantastic, and I'm a fan of anything Ina Garten. These olives just taste...cozier. They're more intensely flavoured than regular olives. They don't last long in a tapas spread.
Ingredients
- 3 cups large green olives with pits
- 1 cup large black olives
- Orange peel, shaved
- 4 large garlic cloves
- 2 tsp whole fennel seeds
- 2 tsp fresh thyme leaves
- ¾ tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp pepper
- ⅔ cup olive oil
- 4 sprigs fresh thyme
Method
- 1
Drain the green and black olives and put into a medium pot.
- 2
Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, salt, and pepper.
- 3
Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
- 4
Heat over medium heat until just heated through, 3–4 minutes. Reheat right before serving.
A note from Sharon
Drink/wine pairing: Any wine!
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