Marinated Olives

1. 1

   In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.

2. 2

   Rinse the olives in a large strainer; drain well.

3. 3

   Transfer the olives to a medium bowl.

4. 4

   Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover.

5. 5

   Let stand at room temperature for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.