Title: Olive profumate (fennel & orange-scented oliv
 Categories: Appetizers, Italian, Snacks, Vegetarian
      Yield: 2 Cups
 
      1 ea Garlic clove, finely sliced
           Zest of 1 orange, cut into
           -- small pieces
    1/2 tb Fennel seeds
      2 c  Oil cured black olives
 
  At least several hours before planning to serve them, mix the garlic,
  zest & fennel seeds with the olives. Leave them at room temperature
  fro several hours, or cover & keep in the refrigerator for up to 2
  weeks. Serve at room temperature by themselves or as part of an
  antipasto. **NOTE: Avoid using Kalamata olives coz they are too salty
  & California Black Olives coz they are too bland.