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Warm Baked Olives with Orange and Fennel

Serves: Makes 4 servings

Ingredients:

  • 3 cups mixed olives, rinsed well
  • 2 medium garlic cloves, thinly sliced
  • 2 tablespoons orange zest
  • 2 sprigs fresh rosemary
  • ½ teaspoon fennel seeds, toasted
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil


Procedures:

The olives can be made well in advance and will keep, covered in the refrigerator, for up to a week. Pop them in the oven just as your guests arrive; they cook quickly and are delicious warm.

Preheat oven to 325°F and position an oven rack in the center.

In a large mixing bowl, combine all ingredients. Transfer mixture to a ceramic baking dish and bake until the oil is bubbling, stirring halfway through, about 15 minutes. Remove from oven, discard rosemary sprigs and let olives cool slightly.

To serve: Transfer olives to a bowl, season with flaky sea salt and serve with fresh warm bread.

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