Olive profumate (fennel & orange-scented oliv

Yield: 2 Cups

Ingredients:

1 ea Garlic clove

Instructions:

finely sliced Zest of 1 orange cut into -- small pieces 1/2 tb Fennel seeds 2 c Oil cured black olives 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.