Marinated Olives with Sun-Dried Tomatoes & Fennel

• 6 ounces, weight Green Olives (with Or Without Pits)
• 3 Tablespoons Cider Vinegar
• 13 cups Extra Virgin Olive Oil
• 2 Tablespoons Thinly Sliced Sun-dried Tomatoes
• 1/2 teaspoons Fennel Seeds
• 1/2 teaspoons Red Chile Flakes

1. Place olives in a medium bowl.
2. In a small saucepan set over medium heat, combine cider vinegar, olive oil, sun-dried tomatoes, fennel seeds and chile flakes.
3. Bring the mixture to a simmer, then pour over the olives.
4. Let marinate at room temperature for 2 hours.
5. Make ahead: The olives may be made up to 1 week ahead.
6. Keep refrigerated in an airtight container.
7. Before serving, bring to room temperature.

green olives, vinegar, olive oil, tomatoes, fennel seeds, red chile flakes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/marinated-olives-with-sun-dried-tomatoes-fennel/ (may not work)