Olives Again?

Yes, but this time I'm not talking about martini olives but the olives I originally purchased because of their amazingly fluorescent green color. They're called castelvetrano olives and they're not only incredibly gorgeous, but they have a crunchy, fresh flavor that I've not found in many others of their kind.

Naturally, they've earned a spot in the spread of appies we lay out before dinner, but I was getting worried that our friends might be wearying of seeing them there, like I'd bought a case and was just trying to use them up so I could move on to fresher fields.

But hark, at dinner with friends Luan and Tim, what should they bring out but a little dish of my faves. And the ingenious Luan had made these jewels even more special by marinating them in olive oil, a little orange zest and a sprinkling of fennel pollen, the herb that is taking foodies by storm this year.

Forthwith, our appie spread and favorite olives were saved from boringness, and you'll be seeing this new preparation taking a subtle bow very soon.

Marinated Castelvetrano Olives

1 c. castelvetrano olives with pits
1-2 Tbsp. olive oil
1 tsp. orange, lemon or other citrus zest
1/2 tsp. fennel pollen

Rinse olives and dry thoroughly with cloth or paper towels. Put in bowl with other ingredients and marinate at least 1 hour. Serve.