Recipe: Ina Garten's Warm Marinated Olives
Ina Garten's warm marinated olives with orange zest, garlic, fennel seeds and thyme — a make-ahead cocktail hour appetizer that's infinitely more flavorful than
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Peeler
- Microplane
- Saute pan
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving platter
- Dish
- Plastic wrap
- Refrigerator
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
- freshly ground black pepper
- 2/3 cup (5 fl. oz./160 ml) good quality olive oil
- 4 fresh thyme sprigs
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