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Olives with Orange and Fennel

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"An attractive, easy-to-make appetizer that adds an unusual touch to any hors d'oeuvre tray. Make gifts of them by placing in glass jars or ceramic crocks. A good selection of brine-cured olives can be found at Mediterranean delicatessens."

List of Ingredients

• 8 ounces imported black olives such as Kalamata
• 1 tsp fennel seeds
• 3 orange zest strips, each 2 inches long by 1 inch wide
• 2 large bay leaves, preferably California
• ¾ cup olive oil, or as needed


Recipe

Pat the olives dry. Place on a firm work surface and, using the side of a large knife, crush each olive just until the skin cracks. Place in a container with a tight-fitting cover.

Lightly crush the fennel seeds in a mortar with a pestle. Add to the olives, along with the orange zest strips and bay leaves. Add enough olive oil to cover the olives. Let stand for 4 hours at room temperature.

Cover and refrigerate for at least 2 days to allow the flavors to blend. Keeps refrigerated for up to 2 months. Serve at room temperature.

Makes about 2 cups