Ingredients4 c. olive oil
5 large cloves garlic, peeled and crushed
peel of 1 lemon, removed with a vegetable peeler
1 celery stalk, chopped fine
1 Tbsp. dried Rosemary
2 tsp. fennel seeds
1 tsp. crushed red pepper
3 c. brine-cured large green Spanish olives (about 24 oz)
4 c. brine-cured Catamata olives (about 32 oz)
Directions
Heat marinade ingredients ina saucepan over low heat until oil starts to sizzle. Remove from heat; let cool to room temperature.
Divide olives evenly among 4 clean 1-pint jars. Add marinade with solids. Cover and refrigerate at least one week for flavor to develop.
Oil will get cloudy when cold, but will clear at room temperature. Can be stored in the refrigerator for up to 2 months.
When the olives are gone, the marinade will make a wonderful salad dressing.
