INGREDIENTS
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2 teaspoons fennel seeds
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1/2 teaspoon black peppercorns
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1/4 teaspoon dried crushed red pepper
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Jarred Spanish olives
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4 bay leaves
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4 (3-inch) orange peel strips
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1 (6-inch) fresh rosemary sprig
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1 cup extra-dry vermouth
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3 cups drained Spanish olives
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1 cup drained cocktail onions