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Total Time
12 Mins
Yield
Makes 2 1/2 cups (serving size: 1/4 cup)
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 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

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

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

Step 4

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

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