Fenneled Olives

Name: Fenneled Olives
Ingredients: 4 teaspoons fennel seeds; 4 cloves garlic, smashed and peeled; 6 tablespoons orange juice; 2 tablespoons red wine vinegar; 4 cups Kalamata (preferred) or Gaeta olives; 8 strips of orange peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long; 6 strips lemon peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long; 2 tablespoons honey

8 ingredients

5 steps

Ingredients

4 teaspoons fennel seeds
4 cloves garlic, smashed and peeled
6 tablespoons orange juice
2 tablespoons red wine vinegar
4 cups Kalamata (preferred) or Gaeta olives
8 strips of orange peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long
6 strips lemon peel, white pith removed, about 1/2 inch wide and 3 1/2 inches long
2 tablespoons honey

Directions

1

Puree fennel seeds, garlic, orange juice and vinegar in a blender, or with a mortar and pestle, until a liquid paste is formed.
2

This will take 2 or 3 minutes in the blender, and twice as long with a pestle.
3

With a rubber spatula, scrape every bit of the fennel mixture onto the olives.
4

Stir orange peel, lemon peel and honey into the olives.
5

Cover and refrigerate at least 24 hours, stirring or shaking occasionally.