Fennel Roasted Olives

By therman

Good Housekeeping

Ingredients

• 6 cups assorted brine-cured olives with pitts
• 4 cloves garlic
• 4 3 inch long strips each of lemon zest and orange zest
• 1/2 cup plus 2 TBSP extra virgin olive oil
• 1/2 tsp black pepper
• 4 TBSP fennel seeds
• 1/2 cup sherry vinegar

Preparation

Step 1

Preheat oven to 425 degrees. On large rimmed baking sheet, toss the olives with the first 4 ingredients (2 TBSP olive oil) and spread on sheet in a single layer. Roast 30 minutes, shaking pan once. Cool. Divide olives, garlic, and zest among 4 mason jars; add 1 TBSP fennel and cover all four with a mixture of 1/2 cup vinegar and 1/2 cup olive oil. Makes about 5 cups and can be stored in refrigerator up to one month.