Provencal Olives

1. 1

   Place the olives in a heat proof bowl.

2. 2

   In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.

3. 3

   Set them aside to cool.

4. 4

   In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.

5. 5

   Crush or coarsely grind the fennel seeds and add them to the marinade.

6. 6

   Simmer for at least 5 minutes and then pour over the olives.

7. 7

   Cool, and cover and refrigerate.

8. 8

   Allow the olives to marinate at least 24 hours and up to one week before serving.

9. 9

   Serve at room temperature.

10. 10

    Enjoy!

No additional tips available.