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Cured and Dressed Italian Black Olives

From Gisella's Italian kitchen.  Long live Italy!

          • ½ pound black cured olives
          • 1 garlic clove finely chopped
          • The zest of ½ lemon very finely chopped
          • The zest of ½  orange very finely chopped
          • 1 tablespoon fennel seeds
          • 2 tablespoons extra virgin olive oil
 

Method

Nothing could be simpler than this or more tasty for a great buffet spread at a cocktail party, Super Bowl party, any time party.

Don't grate the lemon and orange - you want a little of its taste.  But be sure to chop finely. 

Mix all ingredients together.  Return to container and refrigerate for 3 days to a week to fully blend flavors.  Mix the lives from time to time.

Contributor: gianna garofalo for gisella isidori

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