Recipe for Herbed Olives (May94)

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 cup	Mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta (about 3/4 pound)
3 tbl	Olive oil
1 x	1/2 tablespo minced fresh rosemary, up to 1 and/or thyme leaves or1 to 1 1/2 teaspoons crumbled dried
1 tsp	Freshly grated lemon zest
2 x	Garlic cloves, sliced thin lengthwise
1/2 tsp	Fennel seeds, or to taste, crushed

Instructions:

Instructions: 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.

Serve olives at room temperature.

Makes 3 cups.

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