Ingredients
1 pound brine-packed gaeta, nicoise, or picholine olives
1 cup extra-virgin olive oil
2-3 garlic cloves, peeled and flattened with the side of a knife
1 tablespoon fennel seeds, lightly toasted
Zest of 1 orange, julienned
Preparation
- Drain the olives, place them in a bowl, and rinse under cold running water until the water in the bowl is clear. Drain the olives well. Shake in a sieve to remove excess water.
- In a large, clean, dry jar, combine the olives and the remaining ingredients. Cover tightly and shake to combine well. Marinate at room temperature for 3 to 5 hours, then sore the olives in the refrigerator. They will keep for up to 1 month.
