Recipe: Ina Garten's Warm Marinated Olives | Williams Sonoma

Ingredients

• 2 cups (11 oz./345 g) large green olives with pits, such as Cerignola
• 2 cups (11 oz./345 g) large black olives with pits, such as Kalamata
• Zest of 1 orange, peeled in large strips
• 4 large garlic cloves, smashed
• 2 tsp. whole fennel seeds
• 2 tsp. chopped fresh thyme leaves
• 3/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 2/3 cup (5 fl. oz./160 ml) good quality olive oil
• 4 fresh thyme sprigs