Ingredients
2
tablespoons extra-virgin olive oil
1
teaspoon fennel seed
1
teaspoon coriander seed
1/2
teaspoon cumin seed
1/2
teaspoon crushed red pepper flakes
1
large clove garlic, finely chopped
1 1/2
cups good-quality imported green and ripe assorted olives
1
tablespoon grated orange peel
3/4
cup extra-virgin olive oil
Preparation
In 8-inch nonstick skillet, heat 2 tablespoons oil 1 minute. Add fennel seed, coriander seed, cumin seed, pepper flakes and garlic; cook and stir over medium heat 1 minute or until fragrant. Remove from heat. Add olives and orange peel; stir until olives are coated.
Divide mixture between 2 small jars or containers with tightfitting lids. Pour 3/4 cup oil over mixture in jars. Cover; refrigerate at least 4 hours before serving. Serve at room temperature. Store in refrigerator up to 1 week.
