Provencal Olives

Directions

1. 1
   Place the olives in a heat proof bowl.
2. 2
   In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
3. 3
   Set them aside to cool.
4. 4
   In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
5. 5
   Crush or coarsely grind the fennel seeds and add them to the marinade.
6. 6
   Simmer for at least 5 minutes and then pour over the olives.
7. 7
   Cool, and cover and refrigerate.
8. 8
   Allow the olives to marinate at least 24 hours and up to one week before serving.
9. 9
   Serve at room temperature.
10. 10
    Enjoy!