Olive profumate (fennel and orange-scented olives)
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove, finely sliced | |
| Zest of 1 orange, cut into small pieces | ||
| ½ | tablespoon | Fennel seeds |
| 2 | cups | Oil cured black olives |
Directions
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.
Carol Field, "Italy in Small Bites" File