Ingredients
choose large Cerignola olives, black or green
fennel seeds, 1 tbsp. toasted
and then grind
zest from 1 orange
2/3 cup of orange juice, fresh
mix 3 cups of olives with 2 tbsp olive oil, 2 choped garlic cloves, zest, juice and fennel
Preparation
cover and marinate in refrigerator overnight or up to 5 days. bring to room temp before serving.
