Ingredients

• 1 thinly sliced shallot
• 1/3 cup chopped pitted oil-cured black olives
• 1/4 cup extra-virgin olive oil
• 1/4 cup Sherry vinegar
• 2 teaspoons finely grated orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon coarsely chopped aniseed
• Kosher salt

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Instructions

1. Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, and 1 teaspoon coarsely chopped aniseed in a small bowl. Season with kosher salt.