Warm marinated olives

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 10

Before serving a simple appetizer like marinated olives, infuse them with a more complex flavor by frying them in olive oil with garlic, orange zest, fennel seeds, thyme, and cayenne pepper. As the spices in the oil release their aromas, the olives themselves will become more festive. For serving, use high-quality, large, green and black olives with pits, which have a meaty texture. This way, the olives look just like they would at a restaurant. They make a wonderful accompaniment to spirits, cheese, or meat platters.

The flavor and texture of the olives are important in making this appetizer, so use high-quality pitted olives rather than canned pitted ones.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups large green olives with pits, such as Cerignola (300 g)
2 cups large black olives with pits, such as Kalamata (300 g)
Zest of 1 orange, cut into wide strips
4 large cloves garlic, crushed
2 tsp whole fennel seeds
2 tsp chopped fresh thyme leaves
3/4 tsp red pepper flakes
2/3 cup good quality olive oil
4 sprigs of fresh thyme

Ingredient Substitution Suggestions

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Recipes with similar ingredients: olive, fennel seeds, Orange zest, red pepper flakes, thyme

Cooking the dish according to the recipe:

Drain the green and black olives from the brine or oil they were stored in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 0.5 tbsp salt, and 0.5 tsp 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 25cm (10-inch) skillet. Heat over medium heat until the oil begins to shimmer. Reduce the heat and sauté for 4-5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm straight from the pan or transfer to a serving platter. Set a small bowl nearby for the pits.

Note

It's better to buy olives loose rather than in jars. Firstly, the price will be lower, and secondly, you can buy as many as you need for a recipe.

Categories:

recipe / Conservation / Canned vegetables / Festive dishes / Party Dishes / Appetizers / Vegetable appetizers / Ina Garten

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