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Ingredients
- 2 2
- cups
- Olives with pits
- Castelvetrano Italian Olives or your favorite
- 1 /4
- cup
- Extra Virgin Olive Oil
- 6 6
- cloves
- garlic
- 1 1
- Orange, small
- peel cut in thin julienne strips
- 1 1
- tsp
- Fennel Seeds, crushed
- 1 /2
- tsp
- Red Pepper Flakes
- (to taste)
- 1 1
- sprig
- Rosemary, fresh
- cut into 2 inch sections
Preparation
Step 1
Instructions
Remove zest of small orange with vegetable peeler to make thin strips (carefully avoid the white pith)
Slice garlic thinly or boil whole garlic cloves for 4 minutes
Cut rosemary sprig into 2 inch sections, removing leaves and discarding the stem
Heat olive oil in small pan until it starts to simmer and then remove from heat
Stir in garlic, orange peel and spices and let steep for 2 minutes.
Add olives to the oil mixture and simmer on low heat for 2 minutes. Remove from heat.
Let sit for at least one hour at room temperature before serving or storing.
If refrigerated, remove olives from refrigerator 30 minutes prior to serving and bring to room temperature.