Ingredients
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1 pint good green olives (or both mixed) or 1 pint black olives (or both mixed)
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1/4 teaspoon kosher salt
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1/2 teaspoon black peppercorns
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3 bay leaves
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3 sprigs fresh rosemary or 3 sprigs fresh thyme
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1/2 teaspoon fennel seed, lightly crushed
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4 -5 garlic cloves, cut in half lengthwise
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3 tablespoons extra virgin olive oil
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2 medium lemons
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1 pinch dried red pepper flakes
Instructions
- If using brine-packed olives, drain them.
- If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.
- In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).
- Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice.
- Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle.