Preparation:
At least several hours before planning to serve them, mix the garlic, zest and fennel seeds with the olives. Leave them at room temperature fro several hours, or cover and keep in the refrigerator for up to 2 weeks. Serve at room temperature by themselves or as part of an antipasto.
**NOTE: Avoid using Kalamata olives because they are too salty and California Black Olives because they are too bland.
Carol Field, "Italy in Small Bites" |
