Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, peeled and smashed
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary, leaves removed from the stem
  • Peel of half a lemon, cut into thin strips
  • 10oz mixed olives
  • 1 Tablespoon Pastis (or alternatively add 1/4 tsp dried fennel seeds with the other herbs to the oil)

Instruction

  • In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
  • Add the olives, toss to coat and gently heat until warmed through.
  • Add the Pastis and take off the heat.
  • Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately.
  • Remove jar from refrigerator an hour or two before serving and bring to room temperature.
  • Alternatively, gently re-heat the olive mixture in a small saucepan over low heat until warmed through and serve.
  • Scoop the olives into serving bowl and drizzle a bit of the warmed oil over the top.