Marinated Olives

By maredan

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

Preparation

Step 1

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.