Toni's Marinated Olives

• 1/2 cup fresh tarragon leaves
• 1/4 cup fresh thyme leaves
• 5 flat anchovy fillets
• 2 cups drained brine-cured black olives such as Kalamata and/or Nicoise
• 2 cups drained brine-cured green olives such as picholine
• 1 cup extra-virgin olive oil
• 1/2 cup thinly sliced fennel bulb (sometimes called anise)
• 1/4 cup fresh lemon juice
• 2 tablespoons minced onion
• 2 tablespoons minced garlic
• 1 tablespoon anise seeds
• 2 teaspoons fennel seeds
• 2 teaspoons dried basil, crumbled
• 1 teaspoon freshly ground black pepper
• 2 to 4 tablespoons balsamic vinegar

1. Chop tarragon and thyme and mince anchovies.
2. In a deep bowl stir together all ingredients except vinegar.
3. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days.
4. Bring olive mixture to room temperature before proceeding.
5. To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.

tarragon, thyme, anchovy, black olives, brinecured green olives, extravirgin olive oil, fennel, lemon juice, onion, garlic, anise seeds, fennel seeds, basil, freshly ground black pepper, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/-tonis-marinated-olives-101525 (may not work)