Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Drain the
Green Olives (240 g)
and
Black Olives (270 g)
from the brine or oil that they're packed in and place them in a medium bowl.
Step 2
Add the zest strips from the
Orange (1)
,
Garlic (4 cloves)
,
Fennel Seeds (4 g)
,
Fresh Thyme Leaves (2 g)
,
Crushed Red Pepper Flakes (1 g)
,
Kosher Salt (3 g)
and
Freshly Ground Black Pepper (1 g)
.
Step 3
Pour the
Olive Oil (160 mL)
over the mixture, add the
Fresh Thyme (4 sprigs)
and toss to combine.
Step 4
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant.
Step 5
Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
