---------- Recipe via Meal-Master (tm) v8.02
  
       Title: OLIVE PROFUMATE (FENNEL & ORANGE-SCENTED OLIVES)
  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.
  
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