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
  1. 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.
  2. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/warm-castelvetrano-olives-with-lemon/