Warm Olives

1. 1

   Rinse in a strainer under running water: 1 cup olives with pits (use an assortment of flavors and colors).

2. 2

   Set aside to drain.

3. 3

   Heat, in a small heavy pan: 2 teaspoons olive oil.

4. 4

   Add the drained olives with: 1 garlic clove, peeled and quartered, 1 chile, fresh or dried, 3 thyme or savory sprigs, 2 strips of orange or lemon zest.

5. 5

   Cook over low heat, stirring occasionally, for 5 minutes, or until the olives are warm all the way through.

6. 6

   Turn off the heat and leave them in the warm pan for a few minutes before serving.

7. 7

   Serve warm, if possible.

8. 8

   They can easily be reheated.

9. 9

   Substitute other herbs for the thyme or savory.

10. 10

    Add whole seeds such as fennel, cumin, caraway, or black mustard seed.

11. 11

    Add a few pinches of cayenne or paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.