Ingredients:
- 1 lb. brine-cured green olives such as manzanillo, drained
- 2 Tbs. fennel seeds
- Finely grated zest and juice from 1 orange
- 2 garlic cloves, thinly sliced
- 1/2 tsp. red pepper flakes
- 10 black peppercorns
- 3 Tbs. olive oil
Directions:
Marinate the olives
In a clean 1 1/2-cup jar, combine the olives, fennel seeds, orange zest and juice, garlic, pepper flakes, peppercorns and olive oil. Cover and shake the jar to compact the ingredients. The contents should reach within about 1 inch of the rim. Uncover and add water until the ingredients are just covered. Shake the jar to release any air bubbles. The olive oil will rise to the top. Cover and let marinate for at least 15 minutes.
Serve the olives
Using a slotted spoon, transfer the olives to a serving bowl, discarding the liquid in the jar. Serve the olives alongside a small bowl to dispose of the pits. Makes about 60 olives.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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