As much as I love to eat crunchy snacks, I also really enjoy the juicy savory bite of olives. But I temper their saltiness with the anise aroma of fennel, the sweetness of orange, and a little heat. Over the years, we’ve been able to get an increasing variety of olives—even in our local markets. I like combining different Mediterranean varieties and always buy them unpitted.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
Preparation
Step 1
If you’re able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
Step 2
Combine the olives in a medium bowl.
Step 3
Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
Step 4
Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.
