Marinated Olives

• 8 oz. green olives, pitted if desired (about 1 1/2 cups)
• 1 tsp. finely chopped fresh rosemary, or 1/2 tsp. dried
• 3 Tbs. fresh mixed herbs (such as thyme, oregano, chives and sage), or 3 tsp. dried
• 1 tsp. fennel seeds, crushed
• 1/2 tsp. paprika
• 18 tsp. crushed red pepper flakes
• 1/4 tsp. black peppercorns
• 1 Tbs. coarsely chopped garlic
• 1/4 tsp. salt
• 3 medium bay leaves
• Strip lemon peel, about 1 x 3 inches
• Olive oil

1. In medium bowl, combine olives, rosemary, mixed herbs, fennel seeds, paprika, red pepper flakes, peppercorns, garlic and salt.
2. Mix thoroughly.
3. Pack seasoned olives into pint jar, layering them with bay leaves and lemon peel.
4. Pour enough oil over olives to cover, then tightly close jar.
5. Refrigerate for at least 4 days, shaking jar occasionally each day.
6. To serve, drain olives, then remove and discard peppercorns, bay leaves and lemon peel.
7. For best results, serve at room temperature.

green olives, fresh rosemary, herbs, fennel seeds, paprika, red pepper, black peppercorns, garlic, salt, bay leaves, lemon peel, olive oil

Taken from www.vegetariantimes.com/recipe/marinated-olives-2/ (may not work)