Courtesy of PureZing

INGREDIENTS:

1 orange
½ lb. kalamata olives
1 teaspoon fennel seeds
1 teaspoon red pepper flakes
½ cup extra virgin olive oil

DIRECTIONS:

With a vegetable peeler, remove peel from orange.
Cut peel into thin strips.Put orange strips and the remaining ingredients into a bowl. Mix well and cover.

Marinate at least a day. Will keep for two weeks in the refrigerator.

Serve with crusty bread, feta cheese and herbed olive oil for dipping.