2 garlic cloves, peeled
1 1⁄ 2 cups Gaeta or Kalamata olives, pitted
1⁄ 2 cup pimiento-stuffed olives
1 tablespoon olive oil
1 teaspoon fennel seeds
1 teaspoon freshly grated orange peel
Instructions:
1. In 1-quart saucepan, warmth 2 cups water to boiling over excessive warmth. Add garlic and cook dinner 3 minutes to
blanch; drain.
2. In meals processor with knife blade hooked up, mix olives, oil, fennel seeds, orange peel, and garlic;
course of till chopped. Switch to bowl; cowl and refrigerate up 3 days. Makes about 1
1⁄ 4 cups.
