Kalamata Olives with Fennel and Orange
The sweetness of orange and fresh fennel complements the salty Kalamatas.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, June/July 1993
- 1 orange
- 2 cups Kalamata olives
- 1/2 fennel bulb, thinly sliced crosswise
- 1 teaspoon fennel seeds
Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
Toss orange zest and pieces with remaining ingredients, and serve.