Marinated Olives

• 8 oz. good-quality green olives (1 1/2 cups)
• 3 large cloves garlic, coarsely chopped
• 3 Tbs. chopped mixed fresh herbs (such as thyme, oregano, basil, marjoram, sage
• and/or chives)
• 1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried, crumbled
• 1 tsp. fennel seeds, crushed
• 1/2 tsp. hot or sweet paprika
• 1/4 tsp. whole black peppercorns
• 1/4 tsp. salt
• 18 tsp. red pepper flakes
• 3 bay leaves
• 3 x 1-inch piece lemon peel
• Extra-virgin olive oil as needed

1. Put olives into medium bowl.
2. Add rosemary, herbs, fennel seeds, paprika, red pepper flakes, peppercorns, and garlic and mix thoroughly.
3. Pack seasoned olives into a pint jar, layering them with bay leaves and lemon peel.
4. Pour oil over olives to cover, then tightly cover jar.
5. Refrigerate for at least 4 days, shaking occasionally.
6. To serve, drain olives, discard peppercorns, bay leaves and lemon peel.
7. Serve at room temperature.

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

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