Recipe courtesy of Ina Garten
From:
Cook Like a Pro
and
Food Network Magazine
Recipe courtesy of Ina Garten
Watch how to make this recipe.
From:
Cook Like a Pro
and
Food Network Magazine
Warm Marinated Olives
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 223
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 716 mg
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 223
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 716 mg
Ingredients
Directions
- 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, 1/2 teaspoon salt and 1/2 teaspoon 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 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.
Cook’s Note
This dish depends on the flavor and texture of the olives. Use high-quality olives with pits rather than the canned pitted ones.
