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

1. 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.

2. makes 2 1/2 cups

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