Greek Olives
Greek Olives
Categories:
appetizers, citrus, olive
2 cup kalamata olives in brine
1 lemon; sliced
4 sprigs thyme, fresh
1 shallot; finely chopped
1 tablespoon fennel seeds; crushed lightly
1 teaspoon dill weed, dried
1 as needed olive oil; extra virgin
Drain and rinse the olives, then pat dry with paper towels. Put all the ingredients in a container with fitted top, pouring over enough olive oil to cover. Cover tightly container. Refrigerate one week before serving, shaking the jar daily.