Warm Olives with Fennel and Orange

1. 1

   Prepare a hot fire (400F) in a wood-fired oven, cooker, or grill.

2. 2

   Soak the picholine and nicoise olives in water to cover for 10 minutes, then drain.

3. 3

   Combine the drained olives, oil-cured olives, oil, thyme, garlic, fennel seeds, and orange zest in a baking dish and roast uncovered until the garlic is fragrant and the olives are hot, about 10 minutes.

4. 4

   Remove from the heat and add the vinegar.

5. 5

   Toss to combine.

6. 6

   Let cool slightly, then serve warm.

7. 7

   To store, cover and refrigerate for up to 1 month.

8. 8

   The flavor gets better with time.

9. 9

   Rewarm to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.