Naughty Olives

Name: Naughty Olives
Ingredients: 2 teaspoons fennel seeds; 1/2 teaspoon black peppercorns; 1/4 teaspoon dried crushed red pepper; Jarred Spanish olives; 4 bay leaves; 4 (3-inch) orange peel strips; 1 (6-inch) fresh rosemary sprig; 1 cup extra-dry vermouth; 3 cups drained Spanish olives; 1 cup drained cocktail onions

10 ingredients

3 steps

Ingredients

2 teaspoons fennel seeds
1/2 teaspoon black peppercorns
1/4 teaspoon dried crushed red pepper
Jarred Spanish olives
4 bay leaves
4 (3-inch) orange peel strips
1 (6-inch) fresh rosemary sprig
1 cup extra-dry vermouth
3 cups drained Spanish olives
1 cup drained cocktail onions

Directions

1

Cook fennel seeds, black peppercorns, and dried crushed red pepper in a small saucepan over medium heat, stirring constantly, 1 to 2 minutes or until fragrant and lightly toasted. Add 1/2 cup liquid from jarred Spanish olives, bay leaves, orange peel strips, and rosemary sprig, and bring to a boil. Remove from heat, and add vermouth. Combine olives and cocktail onions in a medium bowl; spoon into 4 (8-oz.) jars. Place 1 bay leaf and 1 orange peel strip from vermouth mixture in each jar, and fill with vermouth mixture. Cover with lids. Chill 4 hours before serving. Store in refrigerator up to 3 weeks.
2

TO USE THE OLIVES: Serve as a cocktail garnish or bar snack.
3

PACKAGE THEM IN: Weck Tall 8-oz. Glass Jar ($50; westelm.com).