Warm Greek Garden Olives Semi Homemade Recipes

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.

Steps:

• In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano.
• Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.
• Serve warm or at room temperature.

Steps:

• In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano (you can use 1 tbsp dried oregano if you don't have fresh oregano on hand).
• Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.
• Serve warm or at room temperature with a side of sliced mini French bread and some cheese cubes for a perfect, simple appetizer.

Steps:

• Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm.

Steps:

• Heat oven to 350.
• Combine all ingredients in 9 x 13 glass dish.
• Cook for 30- 40 mins until hot and bubbly.

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add rind, rosemary, fennel seeds, and fennel wedges; cook 5 minutes, stirring frequently.
• Add olives; cook 1 minute. Remove from heat; stir in vinegar. Place fennel mixture in an 8-inch square baking dish. Cover and let stand at least 2 hours.
• Preheat oven to 250°.
• Uncover olive mixture. Bake at 250° for 10 minutes or until heated, stirring once.