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.