Orange and Fennel Marinated Olives

1. 1

   If youre able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours.

2. 2

   Drain well.

3. 3

   Combine the olives in a medium bowl.

4. 4

   Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute.

5. 5

   Add the chile flakes and toast until just fragrant, about 30 seconds.

6. 6

   Remove from the heat and add the orange zest and oil.

7. 7

   Steep until cool.

8. 8

   Pour the oil mixture over the olives.

9. 9

   Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.