Total Time
Prep 15 mins
Cook 10 mins

Easy, casual appetizer to serve with cocktails! Recipe from the Chicago Sun-Times FOOD section.

Ingredients Nutrition


  1. Place olives in a 1-quart glass or ceramic jar and set aside.
  2. In a small saucepan, combine oil, thyme, rosemary, fennel seed, zest, pepper flakes, bay leaf and garlic; heat on very low for 10 minutes.
  3. Pour oil and seasonings over olives; add lemon juice and close the jar.
  4. Turn a few times to distribute the seasonings; let cool to room temperature.
  5. Store in the fridge for no longer than 4 days Before serving, bring olives to room temperature and drain off most of the oil.