Marinated Olives


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.