Cooking Instructions
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Step 1
Drain the
Green Olives (2 cups)
and
Black Olives (2 cups)
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 (1/2 Tbsp)
,
Fresh Thyme Leaves (1/2 Tbsp)
,
Crushed Red Pepper Flakes (3/4 tsp)
,
Kosher Salt (1/2 tsp)
and
Freshly Ground Black Pepper (1/2 tsp)
.
Step 3
Pour the
Olive Oil (2/3 cup)
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.
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