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Olives With Orange, Fennel, And Chili

By Sunset


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1 teaspoon fennel seed

1/4 cup olive oil

2 tablespoons long, thin shreds of orange peel

1 teaspoon hot chili flakes

2 cans (each about 7 1/2 oz.; 3 1/4 cups total) ripe green olives, drained

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