SPICED MIXED OLIVES

(Makes 4 cups)

For this recipe you will need:

• 1/2 lb large green olives
• 1/2 lb large kalamata olives
• Zest of 1 lemon, roughly chopped
• 2 teaspoon dried oregano crumbled
• 1/2 teaspoon red pepper flakes
• 2 teaspoon fennel seeds
• 2 large bay leaves
• 1/2 teaspoon ground black pepper
• 1 1/4 c olive oil or as needed

Pat the olives dry and lightly crush with your hand, only just to break the skin, place in a container with a tight fitting lid. In a heavy saucepan combine the lemon zest, oregano, pepper flakes, fennel, bay leaves, black pepper and olive oil. Bring just to a simmer. Pour over the olives to cover the olives completely. Let stand, uncovered, at room temperature for 4 hours. Cover and refrigerate for at least 2 days to allow the flavors to blend. Can be kept in the refrigerator for up to 2 months. Serve at room temperature.

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