Provencal Olives - cooking recipe

Ingredients

1 cup assorted olives in brine
2 teaspoons fennel seeds
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, peeled and chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon cracked peppercorn
1 tablespoon freshly grated orange rind

Preparation

Place the olives in a heat proof bowl.
In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
Set them aside to cool.
In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
Crush or coarsely grind the fennel seeds and add them to the marinade.
Simmer for at least 5 minutes and then pour over the olives.
Cool, and cover and refrigerate.
Allow the olives to marinate at least 24 hours and up to one week before serving.
Serve at room temperature.
Enjoy!