Recipe: Warm Olives with Citrus, Fennel and Rosemary (make ahead)

WARM OLIVES WITH CITRUS, FENNEL AND ROSEMARY
"Add fabulous flavor to your favorite olives. Serve as an appetizer with warm crusty artisan bread, assorted cheeses and fruits."



2 cups assorted good quality olives (such as nicoise, kalamata and oil cured black olives and picholine, arbaquina, mission or other green olives with or without pits)
4 sprigs fresh rosemary, crushed or bruised
2 sprigs fresh thyme
1/2 cup minced fresh fennel
1/2 teaspoon freshly grated orange peel
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon Spice Islands Crushed Red Pepper
1 cup Mazola Extra Virgin Olive Oil
Salt and pepper, to taste
1 tablespoon minced Italian flat-leaf parsley
1 sprig fresh rosemary

Combine olives, crushed rosemary, thyme, fennel, orange and lemon peel, red pepper, olive oil, salt and pepper in a medium saucepan over low heat. Stir occasionally for 4 to 5 minutes, or until warm.

Remove from heat and set aside to cool to room temperature; about 2 hours.

Remove herb sprigs and discard. Stir in parsley and fresh rosemary.

Cover and refrigerate up to 2 weeks. Rewarm prior to serving.

Makes 4 to 6 servings
Source: Mazola Oil, ACH Food Companies, Inc.