Fenneled Olives

1. 1

   Puree fennel seeds, garlic, orange juice and vinegar in a blender, or with a mortar and pestle, until a liquid paste is formed.

2. 2

   This will take 2 or 3 minutes in the blender, and twice as long with a pestle.

3. 3

   With a rubber spatula, scrape every bit of the fennel mixture onto the olives.

4. 4

   Stir orange peel, lemon peel and honey into the olives.

5. 5

   Cover and refrigerate at least 24 hours, stirring or shaking occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.