Warm marinated olives

Ingredients:

• 2 cups large green olives with pits, such as Cerignola (300 g)
• 2 cups large black olives with pits, such as Kalamata (300 g)
• Zest of 1 orange, cut into wide strips
• 4 large cloves garlic, crushed
• 2 tsp whole fennel seeds
• 2 tsp chopped fresh thyme leaves
• 3/4 tsp red pepper flakes
• 2/3 cup good quality olive oil
• 4 sprigs of fresh thyme

Preparation:

1. Drain the green and black olives from the brine or oil they were stored in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 0.5 tbsp salt, and 0.5 tsp black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
2. Transfer the mixture, including the olive oil, to a 25cm (10-inch) skillet. Heat over medium heat until the oil begins to shimmer. Reduce the heat and sauté for 4-5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm straight from the pan or transfer to a serving platter. Set a small bowl nearby for the pits.
   
   Note
   
   It's better to buy olives loose rather than in jars. Firstly, the price will be lower, and secondly, you can buy as many as you need for a recipe.