Warmed Spiced Olives

• Produce

  • 1 tbsp Aleppo pepper
  • 4 Bay leaves, dried

• Condiments

  • 1 1/2 lbs Unpitted olives, mixed

• Baking & Spices

  • 1 1/2 tsp Fennel seeds

• Oils & Vinegars

  • 1 cup Olive oil

• Other

  • 6 (3- by 1/2-inch strips lemon zest (from one lemon

Found on epicurious.com

Description

Ingredients

• 1 1/2 teaspoons fennel seeds
• 6 (3- by 1/2-inch) strips lemon zest (from one lemon)
• 4 dried bay leaves
• 1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
• 1 cup olive oil
• 1 tablespoon Aleppo pepper

Directions

• Preparation Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

Nutrition