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Yield
Serves : Makes 2 pounds
© Wendell T. Webber

How to Make It

Step 1    

In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.

Step 2    

Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.

Make Ahead

The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.

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