Marinated Olives

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

Remove saucepan from heat and let stand for 10 minutes.

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

Cover bowl with plastic wrap or lid and refrigerate at least 24 hours to allow the flavors to develop; stir occasionally.

Or place in a baggie, turn to coat well and press out as much air as possible; place on a plate and refrigerate, turning bag occasionally.

Serve on a relish tray or spoon into jars for gift giving.

Stores in the fridge for up to one month.