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INGREDIENTS

2 lbs. assorted olives, rinsed
2 oranges, zested and juiced
2 lemons, zested and juiced
2 sprigs rosemary
2 bay leaves
1 cup olive oil
14 garlic cloves, crushed
1 pinch fennel seed, toasted

PREPARATION

• Combine all of the ingredients and allow to marinate for at least three days.

This article appears in Nov 1-30, 2010.

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