Roman-Style Marinated Olives

[GardeManager]

Roman-Style Marinated Olives

Courtesy of: Central Market
Makes 8 to 10 servings


1 pound brine-packed nicoise or picholine olives
1 cup extra-virgin olive oil
2 or 3 cloves garlic, peeled and flattened
1 tablespoon dried red pepper flakes
1 tablespoon fennel seeds, lightly toasted
zest of 1 large orange, grated or julienned


Rinse the olives under cold water to remove the brine; drain well. Combine the olives, olive oil, garlic, red pepper falkes, fennel seeds and orange zest in a jar with a tight-fitting lid. Cover and marinate at room temperature for 3 to 5 hours. Store in the refrigerator for up to 1 month.