Olivi ai finocchietti - Olives with wild fennel seeds

Wild fennel grows in the hedgerows of Campodimele, and its seeds offer a sweet foil to the saltiness of olives.  The crushed seeds are very pungent, and a few go a long way.

Two or three handfuls of cured green olives
Four large cloves of garlic, peeled and squashed by the side of a knife
Few pinches of wild fennel seeds, lightly crushed
Few pinches of crushed dried red chilli
Good splash of extra virgin olive oil

Place all the indgredients together in a bowl and mix well.  Leave to marinate for a least twelve hours, stirring frequently, then serve at room temperature as antipasti.
Favorite recipies from "A Year in the Village of Eternity."