Makes 1 1/2 cups
- 1 cup large green brine-cured olives, preferably Sevillano and Castelvetrano
- ½ cup kalamata olives
- ½ tsp. fennel seeds
- 1/8 tsp. crushed red chile flakes
- 2 (4-inch) strips fresh orange zest (removed with a vegetable peeler)
- 1 cup extra-virgin olive oil
If you're able to find Sevillano olives, rinse them under cold water for 5 minutes, then soak them in cold water for 2 hours. Drain well.
Combine the olives in a medium bowl.
Toast the fennel seeds in a small skillet over medium heat until fragrant, about 1 minute. Add the chile flakes and toast until just fragrant, about 30 seconds. Remove from the heat and add the orange zest and oil. Steep until cool.
Pour the oil mixture over the olives. Cover and marinate at room temperature for 6 hours or refrigerate for
up to 3 days.
Excerpted from Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter) by Jean-Georges Vongerichten.