Ingredients
1/4 cup EVOO
2 tablespoon Red Wine Vinegar
5 pieces Bay Leaves
2 cloves Garlic Cloves no green shoots, peeled thin sliced
1 piece Strip of Lemon Rind
1 tablespoon Fresh Thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon fennel seeds
2 cups Imported Olives
Preparation
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.
