Author: Nicole
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 5 bay leaves
- 2 large garlic cloves, peeled, green shoots removed, thinly sliced
- Zest of 1 lemon
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon fennel seeds
- 2 cups (~ ¾ pound) imported olives (black, green or a mix) with pits
- In a small saucepan over low heat combine olive oil, vinegar, bay leaves and garlic. Heat for about 10 minutes.
- Remove from the heat and stir in lemon zest, thyme, rosemary and fennel seeds.
- Place olives in a wide mouthed jar (such as a mason jar) and pour in olive oil mixture. Shake jar to coat the olives.
- Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
* Olives with pits work best for this recipe.
* Olives will keep in the refrigerator for about 2 weeks.
* Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/herb-marinated-olives/
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