Lemon and Thyme Marinated Olives

Adapted from Marie Simmons, Fresh and Fast

½ lb. of green olives, such as Queen olives, or a mix of green and black olives with pits

¼ cup of extra virgin olive oil

4 cloves of garlic, smashed with side of knife

½ lemon, sliced and the slices halved

¼ cup fresh thyme sprigs; some left whole, some stripped of leaves

¼ tsp fresh ground pepper

Drain olives and then crush them slightly with the side of a knife or even with the bottom of a small bowl.

In a medium-sized jar (such as a canning jar or even the jar the olives came in) or a small glass bowl with an airtight lid, begin with layering the ingredients. Start with olives on the bottom, sprinkle on black pepper, thyme leaves (on or off of the stem), garlic, and slices of lemon. Continue layering ingredients until finished. Pour olive oil over the top and refrigerate for 1-5 days, shaking the jar/bowl occasionally. Take the garlic out after a couple of days. To serve, lift the olives out of the jar and bring to room temperature. These look nice served in a bowl with the slices of lemon and sprigs of thyme.

Orange and Fennel Marinated Olives

½ lb. of Kalamata olives with pits

¼ cup of extra virgin olive oil

4 cloves of garlic, smashed with side of knife

3 wide strips orange zest, cut into julienne strips

1 tsp fennel seeds, lightly smashed

¼ teaspoon hot pepper flakes

Follow preceding directions on layering ingredients.

Marcia