The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.

Ingredients

　　1 1/4 pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian, rinsed and drained well

　　3 tablespoons extra-virgin olive oil

　　1 teaspoon fennel seeds, crushed

　　2 1/2 tablespoons chopped fresh oregano

　　1 garlic clove, thinly sliced

　　Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.