Recipe - Herbed Olives (May94)

3 cup Mixed black and green
brinecured olives; such as
Kalamata,
; picholine, and
; Gaeta (about 3/4
; pound)
3 tablespoon Olive oil
1 One half tablespo minced fresh
rosemary; up to 1
; and/or thyme leaves or1 to
1 1/2
; teaspoons crumbled dried
1 teaspoon Freshly grated lemon zest
2 Garlic cloves; cut or sliced up thin
; lengthwise
One half teaspoon Fennel seeds; or to taste,
; crushed
One fourth teaspoon Dried hot red pepper flakes;
or to taste

In a container with a tightfitting 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

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