Lunch: Marinated Olives

Recipe by Sir Pellinore The marinade for these olives give them a Mediterranean flavor; it's made with fennel seeds, thyme, and rosemary.

Ingredients

1 (8 ounce) jar pitted green olives
1 (5 ounce) jar pitted kalamata olives, drained
2 bay leaves
1/4 teaspoon dried rosemary
1/2 teaspoon fennel seed
1/2 teaspoon dried thyme
6 tablespoons distilled white vinegar

Instructions

Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.
In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.

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