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Ingredients
1/4 cup extra virgin olive oil
5 bay leaves
2 large garlic cloves, slightly crushed
Strips of rind from 1 lemon
6 fresh thyme sprigs
1 tsp fresh rosemary, chopped
1/2 tsp fennel seeds
2 cups mixed olives
Method
Combine olive oil, bay leaves and garlic in a small saucepan and heat gently, until just warm. Remove from heat and stir in lemon rind, thyme, rosemary and fennel seeds. Place olives in a wide-mouthed jar and pour in olive oil mixture. Shake jar to coat olives. Refrigerate for 2 hours or for up to 2 weeks. Shake the jar a few times to redistribute the seasoning.
