Zesty Lemon Olives

Ingredients

• ½ tsp. fennel seeds, lightly crushed
• 2 medium lemons
• 3 Tbs. extra-virgin olive oil
• 1 pint oil- or brine-packed olives, green or black or a mix
• ¼ tsp. kosher salt
• ½ tsp. black peppercorns
• 3 bay leaves
• + 3 more ingredients
• • 4 or 5 cloves garlic, cut in half lengthwise
  • Big pinch dried red pepper flakes (optional)
  • Several sprigs of rosemary or thyme

If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes, if using. Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips...

View full recipe at Fine Cooking