Citrus & Fennel Marinated Olives

Ingredients

• 2 cups Olives with pits (Castelvetrano Italian Olives or your favorite)
• 1/4 cup Extra Virgin Olive Oil
• 6 cloves garlic
• 1 Orange, small (peel cut in thin julienne strips)
• 1 tsp Fennel Seeds, crushed
• 1/2 tsp Red Pepper Flakes ((to taste))
• 1 sprig Rosemary, fresh (cut into 2 inch sections)

Instructions

1. 1

   Remove zest of small orange with vegetable peeler to make thin strips (carefully avoid the white pith)

2. 2

   Slice garlic thinly or boil whole garlic cloves for 4 minutes

3. 3

   Cut rosemary sprig into 2 inch sections, removing leaves and discarding the stem

4. 4

   Heat olive oil in small pan until it starts to simmer and then remove from heat

5. 5

   Stir in garlic, orange peel and spices and let steep for 2 minutes.

6. 6

   Add olives to the oil mixture and simmer on low heat for 2 minutes. Remove from heat.

7. 7

   Let sit for at least one hour at room temperature before serving or storing.

8. 8

   If refrigerated, remove olives from refrigerator 30 minutes prior to serving and bring to room temperature.