Categories: Appetizers, Italian, Snacks, Vegetarian 
      Yield: 2 cups 
  
      1    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.