Warm Spiced Olives

Cold olives are a nice summery snack with a cocktail or a bracingly cold copita of manzanilla sherry. But there's no reason not to have them on a cool spring night as well. This recipe infuses a variety of olives with deep spicy flavors. Serve them warm with a rich red wine.


Warm Spiced Olives
Makes approximately two cups.


2 cups mixed olives
1 bay leaf
2 sprigs rosemary
3 tablespoons fresh thyme, chopped
3/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
1 long strip orange zest
1 long strip lemon zest
Extra-virgin olive oil


Preheat the oven to 350 degrees.


Place olives on 18 inch length of heavy-duty aluminum foil. Toss with the bay leaf and other spices. Add the citrus zests and drizzle with olive oil.


Wrap the foil around olives and seal seams.


Warm in the oven for 15 minutes. Serve while still warm.