Provencal Olives

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 cup assorted olives in brine
• 2 teaspoons fennel seeds
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, peeled and chopped
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1/2 teaspoon cracked peppercorn
• 1 tablespoon freshly grated orange rind

Recipe

• 1 place the olives in a heat proof bowl.
• 2 in a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
• 3 set them aside to cool.
• 4 in a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
• 5 crush or coarsely grind the fennel seeds and add them to the marinade.
• 6 simmer for at least 5 minutes and then pour over the olives.
• 7 cool, and cover and refrigerate.
• 8 allow the olives to marinate at least 24 hours and up to one week before serving.
• 9 serve at room temperature.
• 10 enjoy!