Stir-Fried Marinated Olives

• 2 cups olives, all the same or a mix of sizes and colors
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 1 teaspoon crushed red pepper
• 2 cloves garlic, smashed
• Zest of 1 orange, removed in wide strips with a peeler
• Zest of 1 lemon, removed in wide strips with a peeler
• 2 bay leaves
• 2 sprigs of fresh rosemary
• 1 1/2 cups extra virgin olive oil

1. In a large saucepan, combine all the ingredients over low heat and warm everything until it bubbles gently, like a Jacuzzi.
2. Continue to cook the olives in their warm oil bath for about 20 minutes; they should be very aromatic.
3. Turn off the heat and let everything cool to room temperature (this will take about an hour).
4. If you want to do this step ahead of time, put the olives in a jar in the fridge until youre ready to fry themthe olive oil will solidify but dont worry; it will melt when reheated.
5. When youre ready to serve the olives, bring a large saute pan to high heatyou want to get it EXTREMELY hot.
6. Add the cooled olive mixture to the pan, shaking it every few seconds until the olives blister on the outside, then remove from the heat.
7. Put the olives and all the other good stuff in a dish and serve immediately, but rememberinside the hot olives is hot olive oil, so be careful!

olives, fennel seeds, coriander seeds, red pepper, garlic, orange, lemon, bay leaves, rosemary, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/stir-fried-marinated-olives-378123 (may not work)