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Toni's Marinated Olives

Source of Recipe


Gourmet, April 1999






List of Ingredients



• 1/2 cup fresh tarragon leaves
  
• 1/2 cup fresh thyme leaves
  
• 5 flat anchovy fillets
  
• 2 cups brine-cured black olives, such as Kalamata and/or Nicoise
  
• 2 cups brine-cured green olives, such as picholine
  
• 1 cup extra-virgin olive oil
  
• 1/2 cup thinly sliced fennel bulb (sometimes called anise)
  
• 1/4 cup fresh lemon juice
  
• 2 Tbsp minced onion
  
• 2 Tbsp minced garlic
  
• 1 Tbsp anise seeds
  
• 2 tsp fennel seeds
  
• 2 tsp dried basil, crumbled
  
• 1 tsp freshly ground black pepper
  
• 2 to 4 tsp balsamic vinegar
  






Instructions



1. Chop tarragon and thyme and mince anchovies. In a deep bowl, stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, for at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
   
   
2. To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.
   
   Makes about 4-1/2 cups.