Kalamata Olives With Fennel And Orange Recipe

Ingredients

1 orange 

2 cups Kalamata olives 

1/2 fennel bulb, thinly sliced crosswise 

1 teaspoon fennel seeds 

Preparation

Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.

Toss orange zest and pieces with remaining ingredients, and serve.