I adore olives, especially when they are served to me warm. This citrus marinade is a fabulous way to serve warm olives for a gathering or to enjoy as a little snack during your day. 

 

1 orange, sliced in quarters, then thinly slice the quartered pieces

8 garlic cloves, thinly sliced

2 bay leaves

¾ cup extra virgin olive oil

6 sprigs of fresh thyme

2 Tbsp sherry vinegar

1 Tbsp black peppercorns

1 Tbsp fennel seeds, gently crushed with a mortar and pestle

2 cups mixed olives, juices removed

¼ cup sweet drops, small red teardrop peppers

 

Sauté the orange slices, garlic, bay leaves, and olive oil in a skillet over medium heat. Stir the ingredients often until the garlic is golden on the edges. Remove the pan from the heat, and stir in the thyme, vinegar, peppercorns, and fennel seeds. Let cool until the marinade is lukewarm. 

 

Place the olives and sweet drops into a small bowl and pour the marinade over the top. Let the olives marinate for 2 - 4 hours before serving. 

 

The olives can be served at room temperature or gently reheated and served warm.

 

Just Salt It, and enjoy!