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Marinated Olives with Oregano and Fennel Seeds

These olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.

Source: Martha Stewart Living, March 2004


  • 1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian rinsed and drained well
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fennel seeds, crushed
  • 2 1/2 tablespoons fresh oregano, chopped
  • 1 garlic clove, thinly sliced


  1. Stir together olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

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