1 ea Garlic clove, finely sliced
Zest of 1 orange, cut into -- small pieces 1/2 tb Fennel seeds
2 c Oil cured black olives
At least several hours before planning to serve them, mix the garlic, zest & fennel seeds with the olives. Leave them at room temperature fro several hours, or cover & 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 coz they are too salty & California Black Olives coz they are too bland.