Citrus-roasted olives

Extremely moreish, these olives also make delicious gifts.

Ingredients

470 g	Pitted green olives, (2 cups) (Main)
2 cloves	Garlic, sliced
2 pieces	Lemon peel, 4cm
2 pieces	Orange peel, 4cm
1 tsp	Freshly ground black pepper
3 Tbsp	Olive oil, plus extra for storing
1 Tbsp	Fennel seeds
½ cup	Balsamic vinegar

Directions

1. Preheat the oven to 190°C.
2. Place the olives, garlic, citrus peel and black pepper in a single layer in a roasting pan. Drizzle with the 3 tablespoons of olive oil in a roasting pan. Stir to mix well.
3. Roast for 15 minutes, stirring once or twice. Divide the olive mixture between 2-3 small jars. Add fennel seeds to each. Add the vinegar and cover with olive oil. Store in the refrigerator for up to 4 weeks.