Orange and Fennel Marinated Olives Recipe

Makes 1 1/2 cups

1 cup large green brine-cured olives, preferably Sevillano and Castelvetrano
cup kalamata olives
tsp. fennel seeds
1/8 tsp. crushed red chile flakes
2 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
1 cup extra-virgin olive oil

If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.

Combine the olives in a medium bowl.

Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.

Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for up to 3 days.