Marinated Olives

Name: Marinated Olives
Ingredients: 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 5 bay leaves; 2 large garlic cloves, peeled, green shoots removed, thinly sliced; Strips of rind from 1 lemon (preferably organic); 1 tablespoon fresh thyme leaves, coarsely chopped; 1 teaspoon chopped fresh rosemary; 1/2 teaspoon fennel seeds; 2 cups imported olives (black, green or a mix) (about 3/4 pound)

9 ingredients

6 steps

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves, peeled, green shoots removed, thinly sliced
Strips of rind from 1 lemon (preferably organic)
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups imported olives (black, green or a mix) (about 3/4 pound)

Directions

1

Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat.
2

Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
3

Place the olives in a wide mouthed jar and pour in the olive oil mixture.
4

Shake the jar to coat the olives.
5

Refrigerate for two hours or for up to two weeks.
6

Shake the jar a few times a day to redistribute the seasonings.