- 1 lemon
- 1/2 pound black olives
- 1/2 teaspoon fennel seeds
- 1 garlic clove, thinly sliced
- 1/4 cup extra virgin olive oil
- Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.
- Mix all ingredients in a plastic container with a lid.
- Marinate for as long as possible, preferably 1 hour, for flavors to blend.
- can be kept in the refrigerator for up to 2 weeks.