Perfect as a quick appetizer for a party, or for snacking any day of the week, these marinated olives are a must-have recipe to serve up tons of flavor.
- 1/2 cup fresh tarragon leaves
- 1/4 cup fresh thyme leaves
- 2 cups drained brine-cured black olives (Kalamata and/or Nicoise)
- 2 cups drained brine-cured green olives, such as picholine
- 1 cup extra-virgin olive oil
- 1/2 cup thinly sliced fennel bulb
- 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
- 2-4 Tbs balsamic vinegar
Chop tarragon and thyme. In a deep bowl, stir together all ingredients except the vinegar. Marinate the olive mixture, covered and chilled, stirring occasionally, at least 6 hours, and up to 3 days. Bring olive mixture to room temperature before drizzling vinegar, to taste.
