Served warm, these briny olives with lemon, fennel, thyme, and red pepper are irresistible.
Warm Castelvetrano Olives with Lemon
MAKES 6 TO 8 SERVINGS
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 tablespoon thinly sliced lemon peel (about 1 lemon)
- ¼ teaspoon crushed red pepper
- ½ teaspoon fennel seeds
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 (10-ounce) jars Castelvetrano olives, drained
- 1 tablespoon fresh lemon juice
- Garnish: lemon zest curls, crushed red pepper
Instructions
- In a large sauté pan, heat olive oil over medium heat. Add garlic; cook, stirring occasionally, until aromatic and lightly golden, about 5 minutes. Remove from heat.
- Stir in lemon peel, pepper, fennel seeds, bay leaf, and thyme. Add olives and lemon juice; stir to combine. Serve warm. Garnish with lemon and pepper, if desired.
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