Ingredients
1 orange, zest strip 2 1/2" x 1"
3 tbs extra virgin olive oil
1 garlic clove, minced
2 1/2 c. assorted brine-cured umpitted olives
5 - 6 thyme sprigs, leaves and tender stems
1/8 tsp. red chile flakes
3/4 tsp fennel seeds
1 tbsp sherry vinegar
Preparation
Peel strip of zest from 1 orange. Cut strip crosswise into fine slivers. In a 10 in. frying pan, heat 3 tbsp. extra-virgin olive oil and 1 minced garlic clove over medium heat, stirring often until fragrant, 1 minute. Add 2 1/2 cups assorted brine-cured unpitted olives, the zest, leaves and tender stems from 5 or 6 thyme sprigs, 1/8 tsp red chile flakes and 3/4 tsp fennel seeds. Heat, stirring, until warm, 2 minutes. Remove from heat and stir in 1 tbsp Sherry Vinegar. Make Ahead: up to 2 weeks, chilled. Rewarm to serve.
