Ingredients

1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise
2 cups olive oil
1 onion, julienned
4 cloves garlic, thinly sliced
4 bay leaves, torn into pieces
1 branch fennel or 1 teaspoon fennel seeds
2 sprigs fresh thyme
1 sprig fresh rosemary
3-inch piece orange peel, julienned
12 coriander seeds
1/4 teaspoon crushed red pepper (or more, to taste)

Directions

In a large bowl combine all
ingredients and stir well to combine. Marinate at room temperature at least 24 hours before serving (cover and
refrigerate if longer). Transfer to glass jars with lids and refrigerate for up to 2 weeks. (Allow to return
to room temperature before serving.)

Note: Don't discard the remaining olive oil after the olives are gone -- it is delicious served as a dipping
oil for crusty French bread or drizzled over pasta or grilled vegetables.