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• 1 cup pitted Niçoise olives
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. capers, rinsed and chopped
• 1 Tbs. fresh navel or Valencia orange juice
• 2 anchovy fillets, soaked in cold water 5 minutes and patted dry
• 2 tsp. finely grated navel or Valencia orange zest (from 1 medium orange)
• 2 cloves garlic, minced
• 1 tsp. fennel seeds, coarsely ground in a spice grinder
• Freshly ground black pepper