Who doesn’t like noshing on some yummy olives while sipping a beer and watching the Super Bowl? You’re sure to switch from serving the usual nuts to olives in a nano second with this warm recipe.
I was first introduced to this recipe by Lynda Marren, owner and founder of Just Add Salt, a company that creates memorable culinary experiences. She’s been teaching cooking classes to clients, friends and family for years and I continue to turn toward her recipes as inspiration whenever I plan an event or cook a family dinner. Follow Just Add Salt on FaceBook and Instagram!
Warm Italian Olives with Fennel and Orange Rind
Ingredients
2 cups assorted brine-cured olives (use a mix of green and black olives)
2 cups water
1/2 cup extra-virgin olive oil
1/2 tsp fresh thyme, chopped
4 sprigs fresh rosemary
1 garlic clove, minced
1/4 tsp fennel seeds
1/4 tsp grated orange peel
1/2 tsp balsamic vinegar
Sprinkle of garlic salt, if desired
Directions
Place olives and water in a medium bowl. Cover and let stand for 10 minutes. Drain to remove any excess salt.
Combine olives, oil, thyme, garlic, fennel seeds and orange peel in a small skillet.
Cook over medium to high heat until garlic is fragrant and oil is hot. Remove from heat.
Stir in vinegar. Taste and add garlic salt, if desired.
Serve warm with a small dish for the pits.
Olive football! Ha!
