Marinated olives

• 3 cups mixed whole unpitted olives, such as kalamata,nicoise and picholine
• 1 cup extra virgin olive oil
• 4 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 12 teaspoons fennel seeds
• 2 slices orange zest, colored portion only
• 14 teaspoon dried red pepper flakes
• 1 bay leaf
• 1 clove garlic, slivered
• 14 cup fresh lemon juice

1. Place olives in a 1-quart glass or ceramic jar and set aside.
2. In a small saucepan, combine oil, thyme, rosemary, fennel seed, zest, pepper flakes, bay leaf and garlic; heat on very low for 10 minutes.
3. Pour oil and seasonings over olives; add lemon juice and close the jar.
4. Turn a few times to distribute the seasonings; let cool to room temperature.
5. Store in the fridge for no longer than 4 days Before serving, bring olives to room temperature and drain off most of the oil.

mixed, extra virgin olive oil, thyme, rosemary, fennel seeds, orange zest, red pepper, bay leaf, clove garlic, lemon juice

Taken from www.food.com/recipe/marinated-olives-78840 (may not work)