Marinated olives with oregano and fennel seeds

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

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.

MAKES 3 CUPS