"Toni's Marinated Olives"

Ingredients

• ½ cup fennel bulb (sometimes called anise)
• 1 cup extra-virgin olive oil
• 2 cups brine-cured green olives such as picholine
• 2 cups brine-cured black olives such as Kalamata and/or Niçoise
• 2 tablespoons minced garlic
• ¼ cup fresh lemon juice
• 5 flat anchovy fillets
• + 8 more ingredients
• • ¼ cup fresh thyme leaves
  • ½ cup fresh tarragon leaves
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried basil
  • 2 teaspoons fennel seeds
  • 1 tablespoon anise seeds
  • 2 tablespoons onion

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, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding. To serve olives, transfer to ...

View full recipe at Epicurious