Difficulty: Easy Prep time: 15 minutes Cook time: 0 minutes Serves: 3 ½ cups of olives
3 cups mixed green and black olives (highest quality available) Zest of 1 small orange Zest of 1 lemon 2 Tablespoons fresh lemon juice 1 small clove garlic, minced ½ teaspoons crushed red peppers 1 Tablespoon red wine vinegar 2 Tablespoons extra virgin olive oil 2 Tablespoons chopped parsley ¼ cup finely diced fennel bulb ¼ cup finely diced red peppers Fennel fronds for garnish
1. Combine all ingredients in a large bowl. 2. Cover and refrigerate for at least 6 hours to allow the flavors meld. 3. Stir the olives occasionally to keep the marinade evenly distributed. 4. Just before serving, garnish the dish with fennel fronds.