Fennel and orange – marinated olives
½ pound(s), brine-cured black and/or green varieties
Raw orange peel
⅛ oz, 2 (2-inch) strips, removed with a vegetable peeler
1 medium clove(s), crushed with the side of a large knife
⅛ tsp, crushed
Red pepper flakes
⅛ tsp, or to taste
- Stir together all the ingredients in a medium bowl. Refrigerate, covered, for at least 1 day or up to 1 week.
- Discard the garlic; transfer the olives to a serving bowl. Serve at room temperature. Yields about 4 olives per serving.