Makes 2 cups.
|2||cups olives (picholine, Nicoise, kalamata, Gaeta, Manzanilla, Ligurian)|
|2||tablespoons olive oil|
|2||teaspoons finely chopped fresh rosemary or thyme|
|1||teaspoon coriander seeds|
|1||teaspoon fennel seeds|
|¼||teaspoon crushed red pepper|
|½||teaspoon chopped orange rind|
|1||clove garlic, smashed with a knife|
1. In a bowl, combine the olives, oil, rosemary or thyme, coriander and fennel, crushed pepper, orange rind, garlic, and bay leaf. Cover and refrigerate for at least 2 days and for as long as 2 weeks.
2. Let the olives come to room temperature before serving.