1 C pitted Kalamata olives

1 C pitted Manzanilla olives

Zest of 1 small lemon

Zest of half an orange

1 ½ t Herbes de Provence

½ t red pepper flakes

1 ½ t fennel seeds

1 T minced garlic

3-4 bay leaves

¼ C EVOO

 

Combine all ingredients in a bowl and stir to mix. Let olives marinate for several hours before serving. They can be refrigerated for up to 1 week. Serve at room temperature.

Herbes de Provence is a savory mix of dried herbs including rosemary, thyme, savory, marjoram and lavender.