PROVENCAL MARINATED BLACK OLIVES (about 2 cups, serving 12)
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¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
5 bay leaves
2 large garlic cloves. peeled green shoots removed, thinly sliced
strips of rind from 1 lemon
1 tablespoon fresh thyme leaves, coarsely chopped
1 teaspoon chopped fresh rosemary leaves
½ teaspoon fennel seeds
2 cups imported black olives (about ¾ pound, green olives could be substituted or mixed)
1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
2. Place the olives in a wide mouth jar and pour in the olive mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times daily to redistribute the seasonings.
from Martha Rose Shulman, the New York Times, December 17, 2012, based on a recipe in Patricia Wells’ The Provence Cookbook
