Marinated Olives




1 cup extra-virgin olive oil
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. dried red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice
3 cups mixed olives, rinsed and drained well


-In a medium saucepan, combine the first eight ingredients. Heat at a low temperature for about 10 minutes, stirring occasionally. -Pour the oil and seasonings over the olives. -Store olives in a 1-qt. glass jar. -Add the lemon juice to the olives in the jar and gently turn a few times so that all the olives are evenly coated. - Store olives in the refrigerator for up to 4 days, but slightly drain the oil and bring olives to room temperature before serving.


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