George's at the Cove • San DiegoThese 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. More Cocktail Party Recipes

Trey Foshee
June 2008

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© Wendell T. Webber

Recipe Summary

Yield:
Makes 2 pounds
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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