Warm Olives

(from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters)

Warming olives is a small touch that adds to the table and is a great way to refresh their flavor.

1 c. assorted olives with pits
2 tsp. olive oil
1 clove of garlic, peeled and quartered
1 chile, fresh or dried
3 thyme or savory sprigs
2 strips of orange or lemon zest

Rinse olives in strainer under water and set aside to drain. In a heavy pan, heat olive oil and add the drained olives with garlic clove, chile, sprigs of thyme or savory, and strips of orange or lemon zest. Cook olives over low heat, stirring occasionally, for about 5 minutes. Turn off the heat and leave in the warm pan for a few minutes before serving or cool to room temperature.

Impressive Appetizer: Once cooled to room temperature, serve olive mixture over fresh goat cheese medallion with crispy crackers.