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Olives with Fennel Seeds and Orange

Name: Olives with Fennel Seeds and Orange
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

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

Source: The Martha Stewart Show, December Holiday 2006

Makes about 2 cups

Yield

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.