2 oranges
salt
1 fennel bulb
3/4 cup extra-virgin olive oil
4 cloves garlic
1/8 teaspoon crushed red pepper flakes
12 ounces mixed olives – drained
Remove
orange peel in long strips with a vegetable peeler. Be sure to scrape
off any of the remaining bitter tasting white pith from the strips by
scraping with a knife. Cut the fennel bulb into length-wise slices and
cook in boiling, salted water for 2-3 minutes; remove and drain. Thinly
slice the garlic. Warm the olive oil in a large saucepan; add the
orange peel, fennel, garlic and red pepper flakes and heat for about 1
minute. Reduce heat to warm and add the drained olives to the saucepan
of olive oil; continue to heat for 5 minutes. Remove from heat and
allow to sit for several hours. Remove and discard the orange peel
after marinating. To serve, warm the olives; remove with a slotted
spoon and serve in a bowl with 2 tablespoons of the olive oil mixture
poured over them.
