Picholine Olives

• 64 ounces picholine olives
• 1 1/2 tablespoons fennel seeds
• 1 1/2 tablespoons coriander seeds
• 1 1/2 tablespoons cumin seeds
• 2 lemons
• 5 thyme sprg, chopped
• 5 rosemary sprg, chopped
• 1 bay leaf
• 1 teaspoon cumin powder
• 1 red pepper flakes
• 3 tablespoons dried oregano
• 8 cups olive oil

1. Drain oil from picholine olives. Place in a stockpot, and fill with enough water to cover olives by several inches. Bring to a boil. Remove from heat, and let stand for 15 minutes. Drain immediately, and place in a large bowl.
2. Meanwhile, heat a medium heavy-bottomed skillet over medium-high heat. Add fennel, coriander, cumin, and toast, shaking skillet constantly, until spices are fragrant, about 1 minute. Add the toasted seeds and remaining ingredients to the olives, and mix well.
3. Store at room temperature for 3 to 5 days to marinate before eating. Can keep in the refrigerator for 1 to 2 months.

picholine, fennel seeds, coriander seeds, cumin seeds, lemons, thyme, rosemary sprg, bay leaf, cumin powder, red pepper, oregano, olive oil

Taken from www.yummly.com/recipe/Picholine-Olives-1665760 (may not work)