Herbed Olives

• 3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta
• 3 tablespoons olive oil
• 1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried
• 1 teaspoon freshly grated lemon zest
• 2 garlic cloves, sliced thin lengthwise
• 1/2 teaspoon fennel seeds, or to taste, crushed
• 1/4 teaspoon dried hot red pepper flakes, or to taste

1. In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
2. Serve olives at room temperature.

mixed black, olive oil, rosemary, freshly grated lemon zest, garlic, fennel seeds, pepper

Taken from www.epicurious.com/recipes/food/views/herbed-olives-11832 (may not work)