Warm Olives

• 1 cup olives with pits (use an assortment of flavors and colors)
• 2 teaspoons olive oil
• 1 garlic clove, peeled and quartered
• 1 chile, fresh or dried
• 3 thyme or savory sprigs
• 2 strips of orange or lemon zest

1. Rinse in a strainer under running water: 1 cup olives with pits (use an assortment of flavors and colors).
2. Set aside to drain.
3. Heat, in a small heavy pan: 2 teaspoons olive oil.
4. Add the drained olives with: 1 garlic clove, peeled and quartered, 1 chile, fresh or dried, 3 thyme or savory sprigs, 2 strips of orange or lemon zest.
5. Cook over low heat, stirring occasionally, for 5 minutes, or until the olives are warm all the way through.
6. Turn off the heat and leave them in the warm pan for a few minutes before serving.
7. Serve warm, if possible.
8. They can easily be reheated.
9. Substitute other herbs for the thyme or savory.
10. Add whole seeds such as fennel, cumin, caraway, or black mustard seed.
11. Add a few pinches of cayenne or paprika.

olives, olive oil, garlic, chile, thyme, orange

Taken from www.epicurious.com/recipes/food/views/warm-olives-387094 (may not work)