Marinated Olives

1. 1

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

2. 2

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

3. 3

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

4. 4

   Shake the jar to coat the olives.

5. 5

   Refrigerate for two hours or for up to two weeks.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.