Marinated Olives

Photo by Dana M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    . 1 tablespoon fennel seeds

  • 2

    . 1 pound Niçoise olives (2 1/2 cups)

  • 3

    . 1 pound Picholine olives (2 1/2 cups)

  • 4

    . 5 large garlic cloves, crushed

  • 5

    . 1 tablespoon crushed red pepper

  • 6

    . Zest strips from 1 orange, cut into fine julienne

  • 7

    . About 1 cup extra-virgin olive oil

Directions

1. In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes. 2. 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. Make Ahead The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.

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