Warm Olives With Zaatar Recipes

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WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

WARM OLIVES WITH ZA'ATAR



Warm Olives with Za'atar image

Provided by Julia Moskin

Categories     quick, side dish

Time 5m

Yield 8 to 12 servings

Number Of Ingredients 3

4 tablespoons extra virgin olive oil
3/4 pound niçoise or other brine-cured black olives with pits, drained
2 heaping tablespoons za'atar, preferably Jordanian (sold at Middle Eastern markets)

Steps:

  • Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za'atar, transfer to bowl and serve with crusty bread.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 254 milligrams, Sugar 0 grams

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