Ingredients:

2 cups assorted pitted olives

1 tsp fennel seeds, toasted and crushed

1 garlic clove, minced

2 tsp fresh rosemary, chopped

2 tsp fresh parsley or basil, chopped

1 tsp red pepper flakes

1/4 cup olive oil

lemon zest and peel

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Instructions:

1. Warm fennel seeds, cool and crush in mortar with a pestle. 

2. Add olive oil to sauce pan and add garlic, rosemary, red pepper flakes and fennel seeds; heat through for just a minute.

3. Add parsley or basil and lemon zest/peel then pour over olives.

4. Best flavor is after a couple of hours. Store in fridge up to a week.

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