Name: Warm Marinated Olives
Yield: Makes 1½ Cups (7 oz/220 g)
Ingredients: 1 cup (5 oz/155 g) assorted olives such as Picholine, Niçoise, and Kalamata; ½ cup (4 fl oz/125 ml) extra-virgin olive oil; 1 Tbsp fresh lemon juice; ½ tsp fennel seeds, coarsely crushed; 1 orange peel strip, about 2 inches (5 cm) long

Preparation info

Makes
1½ Cups

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

A homemade marinade personalizes cured olives, heightening their appeal. Serve as is, or warm them to release a bouquet of heady aromas. For cheese pairings, look to the Mediterranean: sheep’s and cow’s milk cheeses from Spain, France, and Greece partner perfectly with olives.

Ingredients

1 cup (5 oz/155 g) assorted olives such as Picholine, Niçoise, and Kalamata

Method

Rinse the olives well and pat thoroughly dry. In a frying pan over medium heat, warm the olive oil. When the oil is hot, stir in the olives, fennel seeds, and orange peel and heat until the olives are hot throughout, about 2 minutes. Remove from the heat, transfer to a bowl, and let cool completely.

Add the lemon juice to the olives and toss well. Cover and let stand at room temperature