Herbed Spiced Olives

• 6 cups mixed unpitted olives
• 6 sprigs thyme, rinsed and dried thoroughly
• 6 sprigs rosemary, rinsed and dried thoroughly
• 6 2-inch strips lemon zest
• 6 thin lemon slices, with skin, seeds removed
• 1 1/2 cups extra-virgin olive oil
• 3 fresh or dried bay leaves
• 2 teaspoons dried fennel seeds
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coriander seeds, optional

1. Rinse olives under warm water and drain on a paper towel-lined baking sheet. Dry thoroughly.
2. Transfer to a large bowl and add remaining ingredients, tossing to combine well. Cover and refrigerate for at least 8 hours and up to overnight.
3. Fill clean and dry 2-cup-capacity jars with mixture. Cover tightly and keep chilled for up to a week, then discard any leftovers.

olives, thyme, rosemary, lemon zest, lemon slices, extravirgin olive oil, bay leaves, fennel seeds, red pepper, coriander seeds

Taken from www.myrecipes.com/recipe/herbed-spiced-olives (may not work)