This recipe for an aromatic assortment of olives come to us from chef Todd English.
In the bowl of a food processor fitted with the steel-blade attachment, place orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, salt, and pepper. Pulse until the mixture forms a chunky paste.
In a bowl, toss olives with the marinade, and cover with olive oil. Serve immediately, or place in a glass jar and store in the refrigerator for up to 1 month.
When buying olives, avoid soft fruits and those packed in saline with bits of white mold floating on top.