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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.