Orange and Fennel Marinated Olives

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These are super easy to make and keep for two weeks in the refrigerator. Throw them into pastas and salads for a quick hit of flavour, just remember to pit them first.


¼ cup (60 mL) extra virgin olive oil
1 tsp (5 mL) fennel seeds
¼ tsp (1 mL) red pepper flakes
zest of 1 orange
2 cups (500 mL) Lucca-style roasted black olives, rinsed of oil from packaging

  1. Using a vegetable peeler slice large pieces of peel off an orange (avoid the white pith). Finely slice the peel into thin strips and set aside. An orange zester can also be used to create the thin strips.
  2. In a small saucepan heat oil, fennel seeds and pepper flakes over low heat until fragrant and warmed through, about 4 minutes (do not brown)
  3. In a bowl stir together warm oil, zest and olives. Let marinate for 1 hour before serving.

Makes 2 cups.