Warm Herbed Olives
This colorful, herbaceous blend of olives marinated in red wine vinegar makes a salty, savory pairing. The hint of fennel seed paired with orange is Provençal classic. Use a mix of 4 or 5 different olives, pitted and unpitted. Choose tangy black, piquant red, or mild green castelventranos, then toss in some Moroccan for another layer of salty brininess. Store in an airtight container for up to two weeks.
- Yield
- 2 cups
Directions
-
Combine the olive oil and garlic in a small saucepan and heat on low until just warmed. Do not let the garlic brown. Remove from the heat and stir in the orange rind, thyme, rosemary, and fennel seeds. Place the olives in a bowl and pour the olive oil mixture over them. Toss well to combine. Serve immediately.
From Shawnie's class “Evening in The French Riviera”
