Citrus, Fennel, and Rosemary Olives

Ingredients

• 0.8 teaspoon pepper red crushed
• 1 cup fennel bulb finely chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 1.5 teaspoons rosemary fresh chopped
• 3  garlic cloves minced
• 1 teaspoon lemon rind grated
• 2 cups olive oil extra-virgin
• 4 cups olives assorted (such as nicoise, arbequina, kalamata, and picholine)

Equipment

• bowl

Directions

1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours.
2. Serve at room temperature.