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Olives with Fennel Seeds and Orange

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Olives with Fennel Seeds and Orange

This great recipe is from "Martha Stewart Holiday Handmade Gifts," 2006.

Ingredients

Makes about 2 cups

  • 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

Directions

  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.
From The Martha Stewart Show, December 2006

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