Herbed Olives

Yield: About 1 pint

Try these olives with a mixture of fresh herbs from the garden, such as thyme, tarragon or marjoram. Increasing number of markets offer a selection of cured olives, sold in small tubs so that you can mix and match your favorites. I like to marinate varieties of green and black olives. Be sure to let the olives sit at room temperature well before serving because the olive oil will congeal when refrigerated.

• 4 teaspoons black or multicolored peppercorns
• 1 Tablespoon fresh rosemary leaves, crushed
• 1 Tablespoon red pepper flakes
• 1 teaspoon fennel seeds
• 3 cups (about 1 pound) mixed olives, drained and rinsed
• 1 1/2 cups extra virgin olive oil
• 2 bay leaves
• 2 cloves garlic, crushed

In a small bowl, mix together the peppercorns, rosemary, pepper flakes and fennel seeds. Add the olives and toss to coat and mix. Add the olive oil, bay leaves and garlic, toss again to coat, cover and refrigerate for at least 2 hours and up to 2 weeks. Let the olives come to room temperature before serving.