| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 10 servings |
Ingredients
- 2 cups large green olives with pits, such as Cerignola (11 ounces)
- 2 cups large black olives with pits, such as Kalamata (11 ounces)
- Zest of 1 orange, peeled in large strips
- 4 large garlic cloves, smashed
- 2 teaspoons whole fennel seeds
- 2 teaspoons chopped fresh thyme leaves
- 3/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2/3 cup good olive oil
- 4 sprigs fresh thyme
Instructions
- Drain the green and black olives from the brine or oil that they’re packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 223 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 716 mg |
| Serving Size | 1 of 10 servings |
| Calories | 223 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 716 mg |
Reviews
Absolutely amazing! I used all sort of pitted olives from the olive bar and will make this many times again!! Thanks Ina!!
This is a delicious appetizer and would be good along with Ina’s roasted shrimp!