Brine-cured green olives such as Manzanillo, 1lb (500g), drained
Fennel seeds, 2tablespoons
Finely grated zest and juice from 1orange
Garlic, 2cloves, thinly sliced
Red pepper flakes, ½teaspoon
Olive oil, 3tablespoons
Marinate the olives
In a clean 3-cup (24–fl oz/750-ml) jar, combine the olives, fennel seeds, orange zest and juice, garlic, pepper flakes, peppercorns, and oil. Cover the jar and shake to compact the ingredients. The contents should reach within about 1inch (2.5cm) of the rim. Uncover and add water until the ingredients are just covered. Shake the jar to release any air bubbles. Cover and let marinate for at least 15 minutes. The oil will rise to the top.
Serve the olives
Using a slotted spoon, transfer the olives to a bowl, discarding the liquid in the jar. Serve the olives alongside a small bowl to collect the pits.