Warm Spiced Olives

This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.

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  1 tsp. coriander seeds
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


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  3 4x1-inch strips orange zest
  
  


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  1-1/2 tsp. finely chopped garlic
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


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  2 cups mixed unpitted olives
  
  


• 
  
  1 Tbs. Pernod (optional)
  
  


• 
  
  Crusty bread
  
  

Using a mortar and pestle, lightly crush the coriander seeds. Transfer to a 1-quart saucepan and cook over medium heat, stirring, until fragrant and lightly browned, about 1 minute. Stir in the olive oil, orange zest, garlic, and red pepper flakes. Cook, stirring often, until the garlic is fragrant but not browned, about 1 minute after the oil begins to sizzle. Add the olives and Pernod, if using. Warm the olives through, stirring often, about 1 minute. Strain the oil into a small serving bowl. Transfer the olives to another serving bowl. Serve with bread for dipping.