Food & Cooking Recipes Appetizers Olives with Fennel Seeds and Orange 3.1 (10) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 24, 2015 Print Rate It Share Share Tweet Pin Email Yield: 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 Ingredients 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 Directions 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. Rate it Print