Ingredients

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

Directions

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.