Name: Herbed Olives (May94)
Ingredients: 3 c Mixed black and green brine-cured olives; such as Kalamata,; ; picholine, and; ; Gaeta (about 3/4; ; pound); 3 tb Olive oil; 1 1/2 tablespo minced fresh rosemary; up to 1; ; and/or thyme leaves or1 to 1 1/2; ; teaspoons crumbled dried; 1 ts Freshly grated lemon zest; 2 Garlic cloves; sliced thin; ; lengthwise; 1/2 ts Fennel seeds; or to taste,; ; crushed; 1/4 ts Dried hot red pepper flakes; or to taste

CATEGORY	CUISINE	TAG	YIELD
Grains		May 1994	1	servings

INGREDIENTS

3	c	Mixed black and green brine-cured olives; such as Kalamata,
		; picholine, and
		; Gaeta (about 3/4
		; pound)
3	tb	Olive oil
1		1/2 tablespo minced fresh rosemary; up to 1
		; and/or thyme leaves or1 to 1 1/2
		; teaspoons crumbled dried
1	ts	Freshly grated lemon zest
2		Garlic cloves; sliced thin
		; lengthwise
1/2	ts	Fennel seeds; or to taste,
		; crushed
1/4	ts	Dried hot red pepper flakes; or to taste

INSTRUCTIONS

In a container with a tight-fitting lid combine all ingredients with salt
and pepper to taste and chill, shaking occasionally, at least 1 day and up
to 1 week.
Serve olives at room temperature.
Makes 3 cups.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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