1 lb Kalamata olives—or your favorite olive
¼ cup fresh lemon juice
1 Tbsp. White wine vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. fennel seed
2 tsp. freshly cracked black pepper
2 cloves garlic, crushed
4 bay leaves
2 sprigs rosemary
Sprig of thyme
1. Drain the olives and rinse them quickly to remove a bit of their brine.
2. Combine the remaining ingredients. Toss the olives in the mixture. Seal in a jar or plastic jug. Shake for 2 minutes. Let sit for at least 24 hours.