Warm Herb And Citrus Marinated Olives

• 6 cloves garlic, thinly sliced
• 1/4 cup red wine vinegar
• 1 tbsp coriander seeds
• 2 tsp fennel seeds
• 2 lbs mixed olives
• 1 1/2 cups olive oil
• 4 sprigs fresh thyme
• 2 None dried red chili peppers, quartered
• 2 strips (2 inches each) orange peel
• 2 strips (2 inches each) lemon peel

1. Combine the garlic and vinegar in a small bowl. Let stand for 3 hours or overnight. Drain and discard the vinegar.
2. Toast the seeds in a large dry skillet, stirring, until fragrant. Cool. Crush the seeds coarsely in a mortar and pestle.
3. Rinse and drain the olives. Heat the oil, thyme, olives, chili pepper and seed mixture in the same pan until the mixture begins to simmer. Remove from the heat. Let stand for 15 mins.
4. Meanwhile, discard any white pith from the citrus peels. Stir the peels and garlic into the olive mixture.
5. Serve the olives warm or at room temperature.

garlic, red wine vinegar, coriander seeds, fennel seeds, mixed olives, olive oil, thyme, red chili peppers, orange peel, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/37484 (may not work)