Photo: Annabelle Breakey; Styling: Randy Mon
YieldsMakes 2 1/2 cups (serving size: 1/4 cup)
AuthorPaula Freschet,
We serve these warm olives--a specialty of Sunset Test Kitchen recipe retester Paula Freschet--throughout the holiday season. Warming the olives makes them especially tender and succulent. Bonus: They make an excellent gift (let cool completely, then pack into airtight jars).

How to Make It

Step 1
1

Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.) slivers; set aside.

Step 2
2

Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes, and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes.

Step 3
3

Remove from heat, stir in vinegar, and transfer to a small serving bowl. Serve warm.

Step 4
4

Make ahead: Up to 2 weeks, chilled. Rewarm to serve.

Ingredients

 1 small orange
 3 tablespoons extra-virgin olive oil
 1 garlic clove, minced
 2 1/2 cups assorted brine-cured unpitted olives, such as Niçoise, Picholine, Kalamata, and Castelvetrano, drained
  Leaves and tender stems from 5 to 6 thyme sprigs
 1/8 teaspoon red chile flakes
 3/4 teaspoon fennel seeds, lightly crushed
 1 tablespoon sherry vinegar

Directions

Step 1
1

Use a vegetable peeler to peel a 2 1/2-in. by 1-in. strip of zest from orange; save fruit for another use. Cut zest strip crosswise into very fine (1/16 in.) slivers; set aside.

Step 2
2

Heat oil and garlic in a 10-in. frying pan over medium heat, stirring often, until fragrant, about 1 minute. Add olives, orange zest, thyme, chile flakes, and fennel seeds. Cook, stirring occasionally, until warm, about 2 minutes.

Step 3
3

Remove from heat, stir in vinegar, and transfer to a small serving bowl. Serve warm.

Step 4
4

Make ahead: Up to 2 weeks, chilled. Rewarm to serve.

Olives with Orange and Fennel