1⁄4 cup extra-virgin olive oil
2 teaspoons fennel seeds, crushed
4 small bay leaves
2 kilos assorted Mediterranean olives, resembling Niçoise, picholine, or Kalamata
6 strips (3″ by 1″ every) lemon peel
4 garlic cloves, crushed with facet of chef’s knife
Instructions:
1. In 1-quart saucepan, warmth oil, fennel seeds, and
bay leaves over medium warmth till sizzling however not smoking. Take away saucepan from warmth; let stand 10 minutes.
2. In massive bowl, mix olives, lemon peel, garlic,
and oil combination. Cowl and refrigerate, stirring sometimes,
at the very least 24 hours or as much as a number of days to mix flavors. Retailer in fridge as much as 1 month. Drain
to serve. Makes about 6 cups.
