Marinated Olives

1. 1

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

2. 2

   Remove saucepan from heat; let stand 10 minutes.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Seal bag, pressing out as much air as possible.

7. 7

   Place on plate; refrigerate, turning bag occasionally.)

8. 8

   Spoon olives into jars for gift giving.

9. 9

   Store in refrigerator for up to a month.

* Per serving · 4 servings · Values may vary.

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