- First take about 1/2 lb. of olives. (Well, buy them, don't take them. You can't very easily make this in jail.)
- Place the olives in a jar with a top and cover them with olive oil, removing the top first.
- Smash one or two cloves of garlic with the blade of a knife and put them in the mix.
- Add one teaspoon or tablespoon (I always forget the difference) of red pepper flakes.
- Brown about a teaspoon of fennel seed in a skillet and throw that in.
- Remove skillet.
- Let it all sit for about 3 hours mixing every now and again.
- Strain and serve.
- If there are any olives left over after you've served this, you've done it wrong, but you can refrigerate what's left for about a month. (If you're brave and want to stretch that let me know how that works out).
You can threaten to ruin this recipe by shaving a little orange peel into the jar to give it a hint of fruit, but that's up to you.
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