Ingredients
2 cups assorted brined olives, such as Gaeta, Kalamata, and Nicoise, rinsed
1/4 cup extra-virgin olive oil, plus more for filling jars
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon fennel seeds
2 bay leaves
Four strips (4 inches) orange zest
2 tablespoons white-wine vinegar
Preparation
Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.
