Prep time: 15 minutes
Cook time: 0 minutes
Serves: 3 1/2 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
1/2 teaspoons crushed red peppers
1 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
2 Tablespoons chopped parsley
1/4 cup finely diced fennel bulb
1/4 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.