Warm Olives with Fennel and Orange
- 1 cup picholine olives with pits
- 1 cup nicoise olives with pits
- 1/2 cup oil-cured black olives with pits
- 1/4 cup olive oil
- 2 tablespoons minced fresh thyme
- 2 cloves garlic, minced
- 1 tablespoon fennel seeds, bruised
- Strips of orange zest from 1 orange
- 1 tablespoon white wine vinegar
- Prepare a hot fire (400F) in a wood-fired oven, cooker, or grill.
- Soak the picholine and nicoise olives in water to cover for 10 minutes, then drain.
- Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes.
- Remove from the heat and add the vinegar.
- Toss to combine.
- Let cool slightly, then serve warm.
- To store, cover and refrigerate for up to 1 month.
- The flavor gets better with time.
- Rewarm to serve.
picholine, nicoise olives, oilcured black olives with pits, olive oil, thyme, garlic, fennel seeds, orange zest, white wine vinegar
Taken from www.epicurious.com/recipes/food/views/warm-olives-with-fennel-and-orange-391855 (may not work)