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Ingredients
5 fillet anchovy
1 tablespoon aniseed
2 tablespoons balsamic vinegar
1 teaspoon pepper black freshly ground
2 teaspoons basil dried crumbled
0.5 cup fennel bulb thinly sliced (sometimes called anise)
2 teaspoons fennel seeds
0.5 cup tarragon fresh
0.3 cup thyme sprigs fresh
2 tablespoons garlic minced
2 cups kalamata olives black drained
0.3 cup juice of lemon fresh
2 cups oil-cured olives green drained
1 cup olive oil extra virgin extra-virgin
2 tablespoons onion minced
Equipment
bowl
slotted spoon
Directions
Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.
