Use a mixture of green and black olives such as picholine, Niçois, and Kalamata. Soaking the olives in water for ten minutes removes excess salt.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 cups assorted brine-cured olives
2 cups water
2 teaspoons extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1/2 teaspoon white wine vinegar
Preparation
Step 1
Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
Step 2
Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.
