Print This Recipe

Print
Olives with Fennel Seeds and Orange

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

The Martha Stewart Show, December Holiday 2006 http://www.marthastewart.com/316317/olives-with-fennel-seeds-and-orange
3.2
Rated
64100(5)5
  • Yield Makes about 2 cups

Ingredients

    • 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.