Warm Castelvetrano Olives with Lemon

Served warm, these briny olives with lemon, fennel, thyme, and red pepper are irresistible.

Warm Castelvetrano Olives with Lemon

MAKES 6 TO 8 SERVINGS

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Ingredients Method

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

Method

 

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.

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