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Warm Castelvetrano Olives with Lemon

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.