Olives With Orange And Fennel

1. 1

   Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.) slivers; set aside.

2. 2

   Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes, and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes.

3. 3

   Remove from heat, stir in vinegar, and transfer to a small serving bowl. Serve warm.

4. 4

   Make ahead: Up to 2 weeks, chilled. Rewarm to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.