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Marinated Olives
© Wendell T. Webber

Marinated Olives

  • SERVINGS: Makes 2 pounds

George's at the Cove • San Diego

These spicy olives are always on the menu at George's recently renovated bar; they're infused with fennel, a favorite flavoring of chef Trey Foshee. "The licorice flavor always makes me hungry," he says.

  1. 1 tablespoon fennel seeds
  2. 1 pound Niçoise olives (2 1/2 cups)
  3. 1 pound Picholine olives (2 1/2 cups)
  4. 5 large garlic cloves, crushed
  5. 1 tablespoon crushed red pepper
  6. Zest strips from 1 orange, cut into fine julienne
  7. About 1 cup extra-virgin olive oil
  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. 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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