Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.