- Servings : 4
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
- 60ml olive oil
- 2 garlic cloves, finely chopped
- 3 sprigs thyme
- 1 sprig rosemary, leaves removed from the stem
- 1⁄4 tsp fennel seeds
- zest of 1 lemon
- 285g mixed olives
In a medium skillet, heat the olive oil, garlic, thyme, rosemary, fennel and lemon zest over medium-low heat for about 2 to 3 minutes until the garlic and herbs become fragrant.
Add the olives, toss to coat and gently heat until warmed through. Take off the heat.
Transfer to a jar to cool, then cover and refrigerate for 1 to 3 days to marinate if not using immediately. Remove jar from refrigerator an hour or two before serving and bring to room temperature.