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

1. Prepare a hot fire (400F) in a wood-fired oven, cooker, or grill.
2. Soak the picholine and nicoise olives in water to cover for 10 minutes, then drain.
3. 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.
4. Remove from the heat and add the vinegar.
5. Toss to combine.
6. Let cool slightly, then serve warm.
7. To store, cover and refrigerate for up to 1 month.
8. The flavor gets better with time.
9. 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)