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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.
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