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ina garten's warm marinated olives

Recipe from Ina Garten's book, Cook Like A Pro

Start with plump olives, add garlic, herbs, orange zest & good olive oil. Just add five minutes of heat.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 servings
Author Rosemary Stelmach

Ingredients

  • 2 cups large green olives with pits, such as Cerignola (about 11 ounces)
  • 2 cups large black olives with pits, such as Kalamata (about 11 ounces)
  • zest of 1 orange, peeled into large strips
  • 4 large garlic cloves, peeled & smashed
  • 2 teaspoons whole fennel seeds
  • 2 teaspoons chopped fresh thyme leaves
  • 3/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup good quality olive oil
  • 4 sprigs fresh thyme

Instructions

  1. 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, salt and black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.

  2. 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. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.