Black Olives with Lemon and Fennel

Description

Marinating the for one hour gives them time to absorb the flavors of lemon and herbs. A deep green, fruity olive oil works best for this recipe.

Description

Ingredients

• 1 lemon
• 1/2 pound black olives
• 1/2 teaspoon fennel seeds
• 1 garlic clove, thinly sliced
• 1/4 cup extra virgin olive oil

Directions

1. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.
2. Mix all ingredients in a plastic container with a lid.
3. Marinate for as long as possible, preferably 1 hour, for flavors to blend.
4. can be kept in the refrigerator for up to 2 weeks.