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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 1/4 cup olive oil, extra-virgin
- 2 teaspoons fennel seeds crushed
- 4 small bay leaves
- 2 pounds olives pitted
- 6 strips lemon zest
- 4 each garlic cloves crushed
Method
- In a 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat.
- Remove saucepan from heat; let stand 10 minutes.
- In large bowl, stir olive-oil mixture with olives, lemon peel, and garlic.
- Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally.
