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Ingredients
- 1 (6 oz.) can black olives*
- 2 (6 oz.) cans green olives*
- 4 rosemary sprigs (about 3 â), divided
- 4 thyme sprigs (about 2-3â³), divided
- 1/4 t. whole black peppercorns
- 1/8 t. fennel seeds
- 1/8 t. ground coriander
- 17 oz. light olive oil
- 4 large cloves garlic, peeled and smashed
- 2 bay leaves
- 1/4 t. red pepper flakes
- zest of 1/2 lemon
- 1 quart jar with lid
View Full Recipe at Eliots Eats
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