Olive Profumate (Fennel & Orange-Scented Olives)

Olive Profumate (Fennel & Orange-Scented Olives) Category Appetizers 
Views 474 
Ingredients And Procedures

1 ea Garlic clove, 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.

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :