Marinated Olives

• 1 tablespoon fennel seeds
• 1 pound Nicoise olives (2 1/2 cups)
• 1 pound Picholine olives (2 1/2 cups)
• 5 large garlic cloves, crushed
• 1 tablespoon crushed red pepper
• Zest strips from 1 orange, cut into fine julienne
• About 1 cup extra-virgin olive oil

1. In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
2. Rinse the olives in a large strainer; drain well.
3. Transfer the olives to a medium bowl.
4. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover.
5. Let stand at room temperature for at least 4 hours before serving.

fennel seeds, nicoise olives, picholine, garlic, red pepper, orange, extravirgin olive oil

Taken from www.foodandwine.com/recipes/marinated-olives (may not work)