Marinated Olives

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Ingredients

6 TBS Olio Taibi Nocellara or Biancolilla Extra Virgin Olive Oil (see note)
2 TBS sherry vinegar
3 medium garlic cloves, thinly sliced
1-3 dried arbol chiles (see note)
Strips of rind from one small orange
1/2 teaspoon fennel seeds
1 TBS chopped fresh oregano
2 cups brine packed olives, drained (see note)

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Directions

In a small saucepan, combine Olio Taibi Extra Virgin Olive Oil, vinegar, garlic, and chiles.
Heat over low heat for about 10 minutes, until garlic takes on the slightest golden hue.
Remove from heat and stir in the orange rind, fennel seeds, and oregano.
Place olives in a jar and pour oil mixture over them while it is still warm. Leave at room temperature for a couple hours, shaking every once in a while to distribute.
Serve after marinating for two hours, or keep in the fridge for up to two weeks. Remove from the refrigerator two hours before serving so olive oil returns to a liquid state.

Recipe Note

You can choose any brine-packed olive for this recipe. They can be pitted or still have the pits. We like a combination of small and large, black and green. If using Castelvetrano Olives, you'll want to use our Nocellara, for Castelvetrano olives are Nocellara by another name. A great combination is Picholine, Castelvetrano, Kalamata, and Nicoise- but pick olives you like!

One arbol chile will give a faint hint of heat to your olives, three a good kick!