Marinated Olives

Marinade
4 cups olive oil
4 large cloves garlic, peeled, crushed with the side of a heavy knife
Peel of 1 naval orange, removed with a vegetable peeler
1 Tbsp. dried rosemary leaves
2 tsp. fennel seeds
2 tsp. crushed red pepper
3 cups brine-cured green Spanish olives (about 24 oz.)
4 cups brine-cured calamata olives (about 32 oz.)

Heat Marinade ingredients in a saucepan over low heat until oil starts
to sizzle. Remove from heat; let cool to room temperature. Makes 7
cups.
Divide olives among 4 clean 1-pint jars. Add marinade, including
solids. Cover and refrigerate at least 1 week for flavor to develop.
(Oil will get cloudy when cold.)

Gail
Lindale, Texas, USA

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