Mediterranean Garlic Hot Pepper Olives
|Extra virgin olive oil||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||12 Clove (60 gm), thinly sliced|
|Fennel seeds||1 Tablespoon|
|Hot pepper flakes||2 Teaspoon|
|Grated orange zest||1 Tablespoon|
|Kalamata/Ripe green olives||2 1⁄2 Cup (40 tbs), oil cured|
Combine the olive oil, vinegar, garlic, fennel seeds, hot pepper flakes, and orange zest in a large bowl; mix well.
Add the olives and let stand at room temperature for 2 hours, stirring from time to time.
Serve the drained olives at room temperature, or cover, undrained, and refrigerate up to 1 month.