2 tablespoons olive oil
4 garlic cloves, peeled and crushed
zest of 1 orange cut into small pieces
1/2 tablespoon fennel seeds
2 cups oil cured or brined black olives, rinsed and drained
olive oil
Servings: 2
Heat the olive oil in a small pot over low heat. Add the garlic, orange zest and fennel seeds. Simmer for 2 to 3 minutes. Combine all the ingredients in a glass or ceramic container. Let stand at room temperature for several hours before serving. Or store in a covered container in the refrigerator. Bring back to room temperature before serving.
Servings: 2
4 garlic cloves, peeled and crushed
zest of 1 orange cut into small pieces
1/2 tablespoon fennel seeds
2 cups oil cured or brined black olives, rinsed and drained
olive oil
Servings: 2
Heat the olive oil in a small pot over low heat. Add the garlic, orange zest and fennel seeds. Simmer for 2 to 3 minutes. Combine all the ingredients in a glass or ceramic container. Let stand at room temperature for several hours before serving. Or store in a covered container in the refrigerator. Bring back to room temperature before serving.
Servings: 2
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