Orange Olives

Eat like a Mediterranean and live longer. OR…I would just like to live longer IN the Mediterranean!! After returning from a visit to Italy, it is clear that the Mediterranean diet is working on those people!! The diet is varied containing nuts, legumes, olives, olive oil, fish, whole grains and red wine. Most of the diet came out of necessity… eating what’s in your backyard and the unaffordability of meat and cheese. The classic diet includes eating olives…..every day!! The benefits of consuming olives or olive oil everyday are huge… they contain valuable amounts of antioxidants and anti-inflamatory nutrients benefiting high blood pressure, cancer and arthritis. Randy and I consumed our fair share of olives over the last few weeks…from olive oil, marinated olives… ohhh and perhaps a martini or two. So….. upon my re-entry I am starting out slowly and while we still have visions of olive and lemon groves on the mind, here is an easy and healthy appetizer to share. Add some fresh parmesan cheese drizzled with aged balsamic and of course a glass of red wine! Godere!!

Orange Olives

Makes 1 pint jar

2 cups brine-cured olives

2 teaspoons olive oil

1 teaspoon chopped fresh thyme leaves

1 teaspoon finely grated *orange zest

1 garlic clove, finely chopped

1/2 teaspoon fennel seed

1/2 teaspoon white-wine vinegar

Drain olive and tumble into a bowl. Pour in warm water to cover. Soak 15 minutes. Drain. Pat dry.

Roll olives into a medium skillet along with oil, thyme, zest, garlic, and fennel seeds. Cook over medium-high heat until garlic turns fragrant, about 3 minutes. Remove pan from heat and stir in vinegar. Serve warm or cold.

* I originally made these with lemon zest….in keeping with the lemon groves we visited.  While tasty, I found the orange zest flavor was a better marriage.

Adapted from Bon Appetit