Orange Fennel Marinated Olives

This is a simple recipe to put together, but is definitely better if you can let it marinate for at least a day. The olives will keep for about a week refrigerated.

1.5 to 2 C brine cured olives - any variety, to your taste

1 teaspoon fennel seeds

1 clove garlic

1 tablespoon grated orange zest (from one medium, or half a large orange)

2 tablespoons capers

2 tablespoons olive oil

  1. Gently rinse the olives under cool water. This allows you to better control the flavors, rather than the taste of what the producer used to brine the olives.

  2. Toast fennel seeds in a small skillet over medium heat. As soon as you can smell the seeds, remove them from the heat. Gently crush the fennel seeds.

  3. Smash and slice the garlic clove.

  4. Grate the orange zest with a zester or microplane grater. If you don't have such a grater, use a peeler to take a 1 inch by 3 inch peel off the orange, then cut away the white pith on the back of the peel using a sharp knife. Then slice the peel into the thinnest strips you can create.

  5. Combine all the ingredients, and add a turn or two of fresh ground black pepper.

Olives should marinate for a full day in advance, if possible

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