Marinated Olives

• 12 cup fresh tarragon, minced
• 14 cup fresh thyme, minced
• 5 flat anchovies, minced
• 4 cups olives, mixed varieties (I used a combination of Kalamata, greens, etc)
• 1 cup good-quality olive oil
• 12 cup fennel bulb, thinly sliced (sometimes called anise)
• 14 cup lemon juice
• 2 tablespoons minced onions
• 2 tablespoons minced garlic
• 1 tablespoon anise seed
• 2 teaspoons fennel seeds
• 2 teaspoons dried basil
• 1 teaspoon black pepper

1. Mix all together and marinate in the refrigerator.
2. Best after 24-48 hours.
3. *Don't leave the anchovies out.
4. I do not like them, but they lent a wonderful flavor to the mixture.

fresh tarragon, fresh thyme, anchovies, olives, olive oil, fennel bulb, lemon juice, onions, garlic, anise seed, fennel seeds, basil, black pepper

Taken from www.food.com/recipe/marinated-olives-96263 (may not work)