1 pint mixed olives (black, green, purple and red, such as kalamata, green Cerignola, red Cerignola, Gaeta)
2 teaspoons fennel seeds
Zest of 1 lemon, peeled with a vegetable peeler and cut in strips
1 tablespoon sherry vinegar
2 tablespoons olive oil
Thinly sliced prosciutto, salami or mortadella, for serving, optional
Place the olives in a medium bowl.
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