Green Olives Marinated with Wild Fennel

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Green Olives Marinated with Wild Fennel

 

extra-virgin olive oil

5 long strips orange rind

6 sprigs wild or bulb fennel leaves

1 tbsp. fennel seeds

6 cloves garlic, peeled

2 small Italian style red peppers, medium-hot

2 cups brine cured green Italian olives, unpitted

 

Heat 1/4 cup olive oil in a large sauté pan over medium heat. Add orange

rind, fennel leaves and seeds, garlic, and peppers, and cook over medium

heat for about 4 minutes. Add olives and cook 1 minute longer.

Rinse two 16 oz. glass jars with tight-fitting lids in very hot water. Dry

jar and lids thoroughly, then fill jars about 4/5 full with olive mixture.

Cover olives completely with more olive oil, then cover jars loosely with

lids and allow to cool to room temperature. Seal jars tightly and store in

the refrigerator for at least 2 weeks before eating. Olives will keep for 2

to 3 months refrigerated.

Yields 2 16 oz. jars.