Lemon Fennel Olives

• 1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed
• 1 lemon, cut in half and sliced thinly
• 1 bulb fennel, trimmed and sliced thinly lengthwise
• 3 or 4 cloves garlic, peeled and thinly sliced
• 1 tablespoon green or black peppercorns
• 1 tablespoon fennel seeds
• Extra virgin olive oil to cover olives

1. Put a layer of olives in the bottom of a glass jar.
2. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds.
3. Continue layering olives and flavorings until jar is full.
4. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

olives, lemon, fennel, garlic, green, fennel seeds, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1519 (may not work)