Source: Lindsay®

Warm, toasty olives sautéed with fennel and garlic, then roasted with orange and lemon zest.

Servings

0.25 tsp salt
1 tbsp extra virgin olive oil
6 large garlic cloves , peeled and lightly crushed
1 pinch hot red pepper flakes
0.25 tsp fennel seed
1 tbsp fresh thyme , 5-6 sprigs
6 oz Lindsay® Large Black Ripe Pitted Olives
4 tbsp grated orange peel , 4 long strips of peel
4 tbsp fresh lemon peel , 4 long strips of peel
2 tbsp fresh lemon juice

1 Heat oven to 400°F.
2 Heat oil in a large oven-proof skillet (wrap handle in foil) over medium heat.
3 Add garlic; sauté 2 minutes.
4 Add red pepper flakes, fennel seeds and thyme sprigs; sauté 1 minute.
5 Stir in olives, orange and lemon peel.
6 Transfer skillet to oven; bake 10 minutes or until olives are softened and heated through.
7 Season with lemon juice and salt. Serve warm.