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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My Italian MIL was thoroughly impressed by my non-italian treatment of her olives. They are great appetizers and condiments to your fav pasta.(From the Vancouver Sun) ps. cook time include fridge time Ingredients:
1 1/2 teaspoons fennel seeds |
1 cup green olives |
1 cup ripe olives |
1 clove garlic, sliced |
1 teaspoon peppercorn |
1 tablespoon grated orange rind |
1 tablespoon orange juice |
1 red chile, seeded and chopped |
4 tablespoons extra virgin olive oil |
Directions:
1. Toast the fennel seeds and lightly crush them.
2. Place all the ingredients in a bowl, stir well.
3. Cover and leave to marinate.
4. Keep refrigerated and use within 1 to 2 days.
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