Makes 1 quart. These bright green Italian olives are lightly brined and almost meaty in texture.

2½ lb. Cerignola olives with pits, strained
1 bulb fennel, halved, cored, and cut into ⅛"-thick slices
⅓ cup good-quality extra virgin olive oil
Zest and juice from ½ orange
1½ tsp. red chili flakes
2 tsp. salt
Freshly ground white pepper

In a large container, mix all ingredients and let marinate in the refrigerator 12–48 hours, tossing occasionally. Let come to room temperature before serving, about 1 hour.