Marinated Olives

Lightly work the olives on a chopping board with a rolling pin or meat mallet so they pop a little and absorb the flavors of the marinade well. Or, cut the olives lengthwise to the stone with a sharp knife.

Crush the garlic cloves slightly with the wide side of the knife blade. Cut the lemon, unpeeled, into small pieces. Place olives, garlic, lemon pieces, coriander seeds, thyme, fennel and chilies to taste in a large bowl and mix together. Season with pepper. Pour all ingredients into a screw-top jar. Pour in enough olive oil to cover the olives and seal the jar tightly.

Let the olives stand at room temperature for 24 hours, then marinate in the refrigerator for at least 1 week, or better yet, 2 weeks. Shake the jar from time to time to mix the ingredients again.

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