1 jar or can (about 10 oz.) green olives with pits
1 teaspoon fennel seed
1 piece orange peel, about 3 inches long and 1/8 inch wide
1/4 cup fresh tarragon
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
How to Make It
Drain the olives and discard the brine. Using the back of a spoon, press each of the olives just hard enough to crack it open. Do not remove the olives' pits.
Put the olives in a small bowl and add fennel seed, peel, tarragon, salt, and oil. Turn the olives to coat them. Cover the bowl and let the olives marinate in the refrigerator for a week before serving. Stored in the refrigerator, they will keep for a month or longer.