Olive Profumate (Fennel and Orange-Scented Olives)

2 Cups

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Olive Profumate (Fennel and Orange-Scented Olives) Ingredients

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

Instructions for Olive Profumate (Fennel and Orange-Scented 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. Carol Field, "Italy in Small Bites" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Main Ingredient: CitrusCuisine: Uncategorized