| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Appetizers, Italian, Lunch, Snacks, Vegetarian | 2 | Cups |
INGREDIENTS
| 1 | Garlic clove, finely sliced | |
| Zest of 1 orange, cut into small pieces | ||
| 1/2 | tb | Fennel seeds |
| 2 | c | Oil cured black olives |
INSTRUCTIONS
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. Carol Field, "Italy in Small Bites" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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