Olives with Fennel Seeds and Orange

2 cups

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


  • 2 cups assorted brined olives, such as Gaeta, Kalamata, and Nicoise, rinsed

  • ¼ cup extra-virgin olive oil, plus more for filling jars

  • ¼ teaspoon crushed red-pepper flakes

  • ½ 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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