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Marinated Olives

Ingredients

• ¼ 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
• 1/4 teaspoon chopped fresh rosemary
• ½ teaspoon fennel seeds
• 1/2 tsp red pepper flakes
• 2 cups imported olives (black, green or a mix) (about 3/4 pound)

Directions

Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat.
Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
Place the olives in a wide mouthed jar and pour in the olive oil mixture.
Shake the jar to coat the olives.
Refrigerate for two hours or for up to two weeks.
Shake the jar a few times a day to redistribute the seasonings.
Tip
Advance preparation: These will keep for about two weeks in the refrigerator.