- 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.
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