Spiced Olives with Lemon and Fennel

Deselect All

1 cup Kalamata olives

1 cup oil-cured black olives

1 cup Sicilian (green) olives

1 cup fennel, trimmed and thinly sliced

1 garlic clove, thinly sliced

1 tablespoon grated lemon zest

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, crumbled

1 tablespoon chopped fresh thyme, or 1 teaspoon dried, crumbled

1 tablespoon fresh lemon juice

1 teaspoon olive oil