Recipe for Marinated Olives (9) 
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Yield:
6
Ingredients:
Amount Ingredient
8 oz good-quality green olives
(1 1/2 cups)
3 lrg garlic cloves, coarsely chopped
3 tbl chopped mixed fresh herbs
(such as thyme and oregano and basil and
marjoram and sage and/or chives)
1 tsp finely chopped fresh rosemary
OR 1/2 tsp. dried, crumbled
1 tsp fennel seeds, crushed
1/2 tsp hot or sweet paprika.
1/4 tsp whole black peppercorns
1/4 tsp salt
1/8 tsp red pepper flakes
3 x bay leaves
1 x piece lemon peel, 3 x 1-inch
Instructions:
Instructions: MAKES 1 1/2 CUPS DAIRY-FREE

It would be impossible to travel in the Mediterranean and not notice all the small orchards of gnarled, silvery-leaved olive trees dotting the countryside.

Our zesty marinade makes tangy green olives even more flavorful. The longer you leave them in the marinade, the more intense the olives become. Use within one week.

Place olives in medium bowl. Add garlic, mixed herbs, rosemary, fennel seeds, paprika, peppercorns, salt and red pepper flakes and mix well.

Pack olives into glass jar with tight-fitting lid, layering them with bay leaves. Add lemon peel, then enough olive oil to cover olives. Tightly cover jar and refrigerate at least 4 days, shaking occasionally.

To serve, drain olives, discarding peppercorns, bay leaves and lemon peel.

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