Marinated Olives

By Dixie8686

Ingredients

• 1 tablespoon fennel seeds
• 1 pound Niçoise olives (2 1/2 cups)
• 1 pound Picholine olives (2 1/2 cups)
• 5 large garlic cloves, crushed
• 1 tablespoon crushed red pepper
• Zest strips from 1 orange, cut into fine julienne
• 1 About 1 cup extra-virgin olive oil

Details

Servings 2
Adapted from foodandwine.com

Preparation

Step 1

In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.

Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.