Ingredients
2 cups unpitted large green olives, drained
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons fennel seed
2 teaspoons fresh thyme leaves
Pepper
Preparation
In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).
