Warm Olives with Fennel and Orange

• 1 1/2 cups assorted brine-cured olives
• 2 cups waterwater
• 2 teaspoons extra-virgin olive oilolive-oil
• 1/2 teaspoon chopped fresh thymethyme
• 1 garlic clove, mincedgarlic
• 1/4 teaspoon fennel seedsfennel-seed
• 1/4 teaspoon grated orange peelorange
• 1/2 teaspoon white wine vinegarwhite-wine-vinegar

1. 01Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
2. 02Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.

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