1tspfennel seedsslightly crushed with the flat side of your knife
1lemon
1cupolive oil236 mL
1lbmixed olives453 g
Instructions
Combine: Combine garlic, bay leaves, rosemary, thyme, and fennel in a medium saucepan. Cut just the yellow portion of the lemon peel from the lemon, then add it to the pan (reserve juice). Add in the olive oil.
Cook: Set over medium/low heat and cook for about 5 minutes, or until fragrant. If it begins to simmer or smoke, reduce heat.
Assemble: Place olives in a large, heat safe bowl. Pour olive oil mixture over olives. Add the juice of ½ of the lemon, then gently toss to combine.
Notes
Store in an airtight container in the fridge for up to 2 weeks.