Instructions
- In a small dry pan over medium-low heat, toast the fennel seeds for a couple of minutes until fragrant. Remove from heat and let cool.
- In a bowl, combine all Marinade ingredients: high-quality extra virgin olive oil, fresh orange juice, fresh lime juice, smashed garlic clove, orange zest, lime zest, toasted fennel seeds, red pepper flakes, fresh thyme sprig, flaky sea salt, and freshly ground black pepper.
- Add the olives to the marinade and gently toss to coat evenly.
- Let the olives marinate for at least 4 hours at room temperature, or up to 3 days in the refrigerator, for the flavors to meld. Stir occasionally.
- Before serving, remove the thyme sprig and garlic clove. Bring the olives to room temperature.
