Categories: appitizer
Ingredients
- 1 1/4 cup green olives, rinsed
- 1 1/4 cup Kalamata olives, rinsed and drained
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, smashed with side of chef's knife
- 4 sprigs fresh rosemary
- 1 Tsp. fennel seeds
Directions
- Place olives in medium bowl, in 1 1/2 quart saucepan, combine oil, garlic, rosemary and fennel seeds. Heat on medium 3 minutes or until fragrant and hot but not smoking, pour over olives. Let stand at room temperature, uncovered, up to 2 hours, OR cover and refrigerate up to 2 weeks, bring to room temperature before serving.
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makes 2 1/2 cups