Marinated Olives

Name: Marinated Olives
Ingredients: 1 tablespoon fennel seeds; 1 pound Nicoise olives (2 1/2 cups); 1 pound Picholine olives (2 1/2 cups); 5 large garlic cloves, crushed; 1 tablespoon crushed red pepper; Zest strips from 1 orange, cut into fine julienne; About 1 cup extra-virgin olive oil

7 ingredients

5 steps

Ingredients

1 tablespoon fennel seeds
1 pound Nicoise olives (2 1/2 cups)
1 pound Picholine olives (2 1/2 cups)
5 large garlic cloves, crushed
1 tablespoon crushed red pepper
Zest strips from 1 orange, cut into fine julienne
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.
3

Transfer the olives to a medium bowl.
4

Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover.
5

Let stand at room temperature for at least 4 hours before serving.