Warm Spiced Olives with Artichoke Hearts and Citrus

These warm spiced olives make a delicious appetizer, or they can be stirred into pasta for a quick, flavorful weeknight dinner.

1 tsp fennel seeds

1 cup Colavita Extra Virgin Olive Oil

3 large cloves garlic, thinly sliced crosswise (about 2 tbsp)

1 tsp packed fresh thyme leaves

¼ tsp red pepper flakes

2 mixed pitted olives, from olive bar, very roughly chopped

1 cup Colavita Artichoke Hearts, drained and roughly chopped

3 tbsp roughly chopped fresh flat-leaf parsley

1 lime (for zest)

Crusty bread or crackers, for serving

Lightly crush the fennel seeds in a mortar and pestle. Toast the fennel seeds in a heavy 2-quart pot over medium heat until lightly browned and fragrant, about 2 minutes. Add the olive oil, garlic, thyme, and pepper flakes. Bring to a simmer and cook until the garlic is softened, about 3 minutes. Add the olives and artichokes and return to a simmer. Remove from heat and stir in the parsley.

Zest one of the limes (you should have about 1 Tbs. zest) and add to the olive mixture. Serve warm or room temperature with crackers or bread.

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Warm Spiced Olives with Artichoke Hearts and Citrus