Yield
Makes 1 cup; 4 servings

How to Make It

Step 1

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.

Step 2

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.

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