Marinated Olives - Aceitunas Aliñadas

• 1 cup green spanish olives in brine, pimiento stuffed, rinsed
• 1 cup black spanish olives in brine, rinsed
• 2 ounces broiled and peeled sweet peppers, sliced thinly
• 2 -3 thin lemon slices
• 2 sprigs fresh thyme
• 1 -2 bay leaf
• 1 dried red chili
• 1/2 teaspoon fennel seed
• 1/2 teaspoon coriander seed, cracked slightly
• extra virgin olive oil

1. Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
2. Seal the jar and set aside at room temperature for at least two weeks before using.
3. Cooks note:
4. Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
5. If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
6. Cooking time is marinating time.

green spanish olives, black spanish olives, sweet peppers, lemon slices, thyme, bay leaf, red chili, fennel seed, coriander seed, extra virgin olive oil

Taken from www.food.com/recipe/marinated-olives-aceitunas-ali-adas-478887 (may not work)