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 I l/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
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.
Serve olives at room temperature. Makes 3 cups.
GOURMET / MAY 1994