MARINATED OLIVES WITH GARLIC, THYME AND ROSEMARY

MARINATED OLIVES WITH GARLIC, THYME AND ROSEMARY
With just a little olive oil, some chopped garlic, aromatic herbs and lemon peel you can prepare these Marinated Olives with Garlic, Thyme and Rosemary. They are the perfect, easy, make-ahead appetizer for entertaining.
¼ cup good quality olive oil
2 garlic cloves, peeled and finely chopped
3 sprigs of fresh thyme (I used dried thyme but fresh is better)
1 sprig fresh rosemary, leaves removed from the stem
peel of quarter of a lemon, white removed and cut into thin strips
2 packets mixed olives
¼ tsp dried fennel seeds

In a medium skillet, heat the olive oil, garlic, thyme, rosemary and lemon peel over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
Add the olives, toss to coat and gently heat until warmed through.Add the fennel seeds and take off the heat. Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately.
Remove jar from refrigerator an hour or two before serving and bring to room temperature.
Alternatively you can gently re-heat the olive mixture in a small saucepan over low heat until warmed through and serve.
Scoop the olives into serving bowl and drizzle a bit of the warmed oil over the top.
Photo: Amanda Conradie
Recipe posted by Amanda Conradie