Marinated Olives
2 cups green olives
2 cups Greek or Kalamata olives
3 cloves garlic, finely chopped
1 lemon, juiced
1/2 orange, juiced
Zest of 1 lemon
Zest of 1 orange
2 tsp chopped fresh thyme, or a few sprigs
2 tsp fennel seed, optional
1 Tbsp sumac
1 tsp red chili flakes
1 cup olive oil
Rinse olives thoroughly and drain thoroughly.
Place olives in a pan and add all the ingredients. Toss well to coat.
Place the pan over low heat for 10 minutes.
Serve warm.
Notes:
Place leftover olives in a glass jar with a tight lid and store in refrigerator. Serve cold.
Olives will keep for one month.
