Warm Marinated Olives with Citrus, Garlic and Fennel

What you need

• 400 g (3 cups) mixed olives, such as Kalamata and green, drained
• 120 ml (1/2 cup) extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 lemon, peel pared into 4 strips, plus 1 tbsp juice
• 1 tsp fennel seeds
• 1 small red chilli, sliced, or 1/4 tsp chilli flakes
• 1 tsp dried oregano

Method

Restated from the original video

1. 1

   Put the olives in a heatproof bowl or jar.

2. 2

   Pour the olive oil into a small pan and add the garlic, strips of lemon peel, fennel seeds and chilli.

3. 3

   Set over low heat and warm gently until fragrant, 3-5 min. The garlic should soften but not take on any colour.

4. 4

   Take the pan off the heat and stir in the oregano.

5. 5

   Pour the warm oil over the olives, add 1 tbsp lemon juice and stir to coat.

6. 6

   Serve warm, or let the olives sit for a few hours for a deeper flavour.

7. 7

   Keep leftovers covered in the fridge and eat within 4 days. Bring back to room temperature before serving.

Imported from itsnotcomplicatedrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.