Black Olives Marinated with Orange and Fennel
Ingredients
- 2 cups black olives – oil cured, nicoise, kalamata, or a mixture
- 6 small bay leaves
- 1/2 teaspoon fennel seeds
- 2 garlic cloves, thinly sliced
- zest of 1/2 small orange, in small strips
- extra virgin olive oil to moisten
Instructions
- Combine everything in a bowl.
- Let stand for 1 hour or more for the flavors to develop.
- Store in a covered container in the refrigerator for up to 2 to 3 weeks.