Herbed Olives

Name: Herbed Olives
Ingredients: 3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta; 3 tablespoons olive oil; 1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried; 1 teaspoon freshly grated lemon zest; 2 garlic cloves, sliced thin lengthwise; 1/2 teaspoon fennel seeds, or to taste, crushed; 1/4 teaspoon dried hot red pepper flakes, or to taste

7 ingredients

2 steps

Ingredients

3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta
3 tablespoons olive oil
1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried
1 teaspoon freshly grated lemon zest
2 garlic cloves, sliced thin lengthwise
1/2 teaspoon fennel seeds, or to taste, crushed
1/4 teaspoon dried hot red pepper flakes, or to taste

Directions

1

In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
2

Serve olives at room temperature.