Marinated Olives

Name: Marinated Olives
Ingredients: 1/4 cup extra virgin olive oil; 2 teaspoons fennel seeds, crushed; 4 small bay leaves; 2 pounds assorted Mediterranean olives (such as Nicoise, Picholine, Kalamata, and oil-cured); 6 strips (3 x 1-inch) lemon peel; 4 garlic cloves, crushed with side of chef's knife

6 ingredients

9 steps

Ingredients

1/4 cup extra virgin olive oil
2 teaspoons fennel seeds, crushed
4 small bay leaves
2 pounds assorted Mediterranean olives (such as Nicoise, Picholine, Kalamata, and oil-cured)
6 strips (3 x 1-inch) lemon peel
4 garlic cloves, crushed with side of chef's knife

Directions

1

In a 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat.
2

Remove saucepan from heat; let stand 10 minutes.
3

In large bowl, stir olive-oil mixture with olives, lemon peel, and garlic.
4

Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally.
5

(Or, in large self-sealing plastic bag, combine all ingredients, turning to coat olives well.
6

Seal bag, pressing out as much air as possible.
7

Place on plate; refrigerate, turning bag occasionally.)
8

Spoon olives into jars for gift giving.
9

Store in refrigerator for up to a month.