In a small bowl, combine olives, 1 tsp. fennel seeds, 1 piece orange peel (about 1/8 in. wide and 3 in. long), 1/4 cup chopped fresh tarragon, 1/4 tsp. salt, and 1/4 cup extra-virgin olive oil.
Turn olives to coat. Serve right away or let marinate, chilled, up to 1 month.
Makes: 1 cup
Time: 10 minutes