2 ratings

Orange Olives

November 24, 2020

Orange, meet olive

orange olives

Bill Hogan, Chicago Tribune

These orangey olives go great on salads, in stews or all by themselves.

This recipe is by Leah Eskin and was originally published in the Chicago Tribune.

Ready in

19 m

15 m

(prepare time)

4 m

(cook time)

10

Servings

40

Calories Per Serving

Ingredients

2 Cups brine-cured olives
2 Teaspoons olive oil
1 Teaspoon chopped fresh thyme leaves
1 Teaspoon finely grated orange zest
1 clove garlic, finely chopped
1/2 Teaspoon fennel seeds
1/2 Teaspoon white-wine vinegar

Directions

Drain olives and tumble into a bowl.

Pour in warm water to cover. Soak 15 minutes.

Drain and pat dry.

Roll olives into a medium skillet along with oil, thyme, zest, garlic, and fennel seeds.

Cook over medium-high heat until garlic turns fragrant, about 4 minutes.

Pull pan off heat; stir in vinegar.

Pack into a 1-pint jar.

Serve warm or cold.

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