From Chatelaine, October 2007
Hands-on time: 5 minutes
Cooking time: 5-6 minutes
Makes about 2 cups
Ingredients:
4 cloves garlic, thinly sliced
1 large orange
¼ cup extra virgin olive oil
2 large rosemary sprigs
1 tsp fennel seeds
¼ tsp red chili pepper flakes
2 cups Kalamata olives, pitted.
Directions:
1. Peel 4 wide strips of orange peel – thin with no white part to make it bitter. Slice them into thin strips. Another way is to use a zester that creates Julienne sticks.
2. Pour olive oil into a large skillet over medium heat. Add the garlic, orange sticks, rosemary, fennel and chili pepper flakes. Stir until fragrant…about 3 minutes or so. Add the olives and continue to stir until they are warm. Discard the rosemary stem.
3. You can serve warm or refrigerate for several days to marinate the olives.
4. If you are going to prepare them beforehand, bring them to room temperature before serving..
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