2 garlic cloves, smashed (using the side of a large knife) and peeled
1/4 teaspoon dried thyme
1/4 teaspoon dried fennel seeds
1 teaspoon dried rosemary, crumble in your hand
Peel of half a lemon, cut into strips
12 ounces pitted olives (about 2 cups; mixed deli olives or 2 6-ounce cans, 1 black, 1 green)
Instructions
In a medium skillet over medium low heat, warm the olive oil. Add garlic, thyme, fennel seeds, rosemary, and lemon peel. Heat for 3 to 5 minutes until the garlic and herbs become fragrant.
Add the olives and stir to coat. Heat just until completely warm.
Serve warm immediately or later at room temperature. Alternatively, marinate in a sealed container 1 to 3 days and re-warm or bring to room temperature.
Marinated olives keep for about a week in the refrigerator.