|For cardamom and orange black olives|
|Black olives||1 Pound|
|Cardamom seeds||1 Tablespoon, bruised but not crushed|
|Olive oil||1 Tablespoon|
|Green olives||1 Tablespoon|
|Lemon||1 Large, thinly sliced|
|Fennel seeds||1 Teaspoon|
For the black olives, make 2 or 3 slits in each olive with the point of a small sharp knife.
Rinse well under cold running water and drain on paper towels.
Layer the olives, orange rind and cardamom seeds in a glass jar.
Pour in sufficient oil to cover the olives completely.
Seal the jars and keep in a cool place for 1-2 weeks.
For the green olives, make 2 or 3 slits in each olive, then layer in a glass jar with slices of lemon and fennel seeds.
Add sufficient oil to cover the olives.
Seal and keep in a cool, dark place for at least a week before serving.