Photograph by T. Mike Fletcher
1 pound Calamata olives
Zest of 1 orange, coarsely grated or julienned
3 large cloves of garlic
2 teaspoon fennel seeds
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh thyme, finely mince
3/4 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup olive oil
Combine all except vinegar and olive oil. Whisk together the red wine vinegar and pour over olive mixture. Refrigerate up to a week. Bring to room temperature to serve. If serving as an appetizer; supply toothpicks.
Yields: Approximately 3 cups
By Helen Fletcher, The Ardent Cook
