1 cl Garlic; finely sliced
1 Orange; minced zest of
1/2 tb Fennel seeds
2 c 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
for 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 because they are too salty &
California black olives because they are too bland.
