Olives with Fennel Seeds and Orange

For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try: Cerignola Olives with Hot Pepper and Rosemary Oil

  • Yield: Makes about 2 cups
Olives with Fennel Seeds and Orange

Source: The Martha Stewart Show, December Holiday 2006


  • 2 cups assorted brined olives, such as Gaeta, Kalamata, and Nicoise, rinsed
  • 1/4 cup extra-virgin olive oil, plus more for filling jars
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon fennel seeds
  • 2 bay leaves
  • Four strips (4 inches) orange zest
  • 2 tablespoons white-wine vinegar


  1. Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.


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