Niçoise Olives with Fennel Seeds and Thyme
• 3 tablespoons olive oil
• 2 teaspoons fennel seeds
• 4 to 5 sprigs fresh thyme
• 1 cup good quality Niçoise olives, pitted
In small saucepan combine olive oil, fennel seeds, and thyme; stir in olives. Heat over medium heat until oil bubbles and is fragrant. Cook 2 minutes more. Remove from heat. Serve warm or at room temperature. Makes 8 servings.