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 and let stand for 10 minutes.

3. 3

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

4. 4

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

5. 5

   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.

6. 6

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

7. 7

   Stores in the fridge for up to one month.

No additional tips available.