Name: Marinated Olives
Ingredients: ¼ cup extra virgin olive oil; 2 tablespoons red wine vinegar; 5 bay leaves; 2 cloves garlic, large, sliced thinly; 1 lemon, peel from ((use peel in recipe; save juice for other uses)); 1 tablespoon fresh thyme leaves, chopped coarsely; 1 teaspoon fresh rosemary, chopped; ½ teaspoon fennel seeds; 2 cups olives, black, green, or mix ((approx. ¾ pounds))

Marinated Olives

Servings 2 cups

Equipment

(1) wide-mouthed one-quart canning jar

Ingredients

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 cloves garlic, large, sliced thinly
1 lemon, peel from (use peel in recipe; save juice for other uses)
1 tablespoon fresh thyme leaves, chopped coarsely
1 teaspoon fresh rosemary, chopped
½ teaspoon fennel seeds
2 cups olives, black, green, or mix (approx. ¾ pounds)

Instructions

Prepare marinade

Combine oil, vinegar, bay leaves, and garlic in small saucepan.
Heat over low heat until just warm.
Remove from heat.
Stir in lemon peel, thyme, rosemary, and fennel seeds.

Can

Place olives in jar.
Pour in mixture.
Shake jar to coat olives.
Refrigerate at least 2 hours and up to 2 weeks.
Shake jar a few times a day to redistribute seasonings.