Olive Profumate (Fennel & Orange-Scented Oliv
appetizers, snacks, vegetarian
1 each garlic clove, finely sliced
1 zest of 1 orange, cut into - small; pieces
1/2 tablespoon fennel seeds
2 cup oil cured black olives
At least several hours before planning to serve them, mix the garlic, zest & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto. **NOTE: Avoid using Kalamata olives coz they are too salty & California Black Olives coz they are too bland.
Yield: 2 cups
