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Fennel-Infused Olives

Delicious easy to make + a real star in your next appetizer platter!
Course Appetizer
Cuisine #Keto, #paleo, #realfood, #vegan, Gluten-Free

Ingredients

  • ½-1 cup of extra virgin Olive Oil
  • 2 cups of olives your choice!
  • 2 teaspoon fennel seeds
  • 1 teaspoon oregano finely chopped (dried) or 3 teaspoon (fresh)
  • 1 teaspoon thyme dried, finely chopped or 3 teaspoon (fresh)

Instructions

  • I said it is easy! I use a glass canning jar or glass bottle.
  • Add olives and herbs to the glass receptacle and cover with olive oil.
  • Allow to sit for 4-8 weeks. Ensure that the olives and plant material are covered.

Notes

NOTE: I normally make this when I still have herbs in the garden, but I like to harvest the thyme and oregano and allow to wilt and partially dry for a day or 2 before using in this recipe.