BLACK AND GREEN OLIVES MARINATED IN BAY, FENNEL, THYME (four cups)
2 cups brine-cured black olives (preferably Nicoise)
2 cups small green olives (preferably picholine)
2 small onions, sliced ½ inch thick
1/3 cup red wine vinegar
2 bay leaves
1 teaspoon fennel seeds, crushed lightly with the flat side of a knife
12 thyme sprigs or 1-1/2 teaspoons dry thyme, crumbled
freshly ground black pepper to taste
2 cups olive oil
1. In two saucepans of boiling water blanch the green olives and the black olives separately for one minute each and drain them in two sieves.
2. Divide the onions between two 1-quart glass jars with tight-fitting lids, pack the green and black olives separately into the jars while they are still warm, and divide the vinegar, the bay leaves, the thyme, the fennel seeds and the pepper between the jars, pushing the thyme into the mixture.
3. Divide the oil between the jars, seal the jars with the lids and let them stand in a dark, cool place, shaking them daily, for 3 days. The olives keep, covered, indefinitely.