Olive profumate (fennel and orange-scented olives)

2 Cups

Ingredients

Quantity Ingredient
1 Garlic clove, finely sliced
Zest of 1 orange, cut into small pieces
½ tablespoon Fennel seeds
2 cups Oil cured black olives

Directions

At least several hours before planning to serve them, mix the garlic, zest & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto.

**NOTE: Avoid using Kalamata olives coz they are too salty & California Black Olives coz they are too bland.

Carol Field, "Italy in Small Bites" File

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