Shelly's Recipe

SPICED MIXED OLIVES

Category: Cold

1/2 lb large green olives
1/2 lb large kalamata olives
Zest of 1 lemon, roughly chopped
2 tsp dried oregano crumbled
1/2 tsp red pepper flakes
2 tsp fennel seeds
2 large bay leaves
1/2 tsp 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.