Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes 3 cups
Ingredients
3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta
3 tablespoons olive oil
1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried
1 teaspoon freshly grated lemon zest
2 garlic cloves, sliced thin lengthwise
1/2 teaspoon fennel seeds, or to taste, crushed
1/4 teaspoon dried hot red pepper flakes, or to taste
Preparation
Step 1
In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
Step 2
Serve olives at room temperature.
