These olives take only 5 minutes to make. From “Gourmet Made Simple,” by Gena Knox.
Ingredients
2 cups assorted olives
3/4 cup thinly sliced fennel
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons orange zest
1/4 teaspoon red pepper flakes
3 very thin orange slices
Directions
Rinse olives under running water; drain. In a medium saucepan, combine olives and remaining ingredients. Cook over low heat 5 minutes; remove from heat and allow to marinate at least 5 minutes before serving. Serve warm or at room temperature.
These olives will keep for up to a week in the refrigerator, but be sure to bring them to room temperature before serving. For more intense flavor, allow olives to marinate for an hour.
