Orange and Fennel Marinated Olives

Name: Orange and Fennel Marinated Olives
Yield: Makes 1 1/2 cups
Ingredients: 1 cup large green brine-cured olives, preferably Sevillano and Castelvetrano; 1/2 cup kalamata olives; 1/2 teaspoon fennel seeds; 1/8 teaspoon crushed red chile flakes; 2 (4-inch) strips fresh orange zest (removed with a vegetable peeler); 1 cup extra-virgin olive oil

January 24, 2012

As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we’ve been able to get an increasing variety of olives—even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.

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