Lemon Fennel Olives

Name: Lemon Fennel Olives
Total time: 10 min
Yield: 2 1-pint jars
Ingredients: 1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed; 1 lemon, cut in half and sliced thinly; 1 bulb fennel, trimmed and sliced thinly lengthwise; 3 or 4 cloves garlic, peeled and thinly sliced; 1 tablespoon green or black peppercorns; 1 tablespoon fennel seeds; Extra virgin olive oil to cover olives

By Nancy Harmon Jenkins

Total Time: 10 minutes
Rating: (0)
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Ingredients

Yield:2 1-pint jars

1½pounds of green unpitted olives, preferably bought loose, drained and rinsed
1lemon, cut in half and sliced thinly
1bulb fennel, trimmed and sliced thinly lengthwise
3 or 4cloves garlic, peeled and thinly sliced
1tablespoon green or black peppercorns
1tablespoon fennel seeds
Extra virgin olive oil to cover olives

Ingredient Substitution Guide

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Preparation

Step 1
Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.