You can easily make your own marinated olives at home. The longer they marinate the more the flavours really come together.
Servings: 3 cups
3 cups unseasoned brined olives (mix green and black)
1/2 cup mild extra virgin olive oil
1/8-1/4 cup fresh lemon juice
1/4 cup chopped cilantro
1/8 cup chopped basil
zest of 1 lemon
zest of 1 orange
1/4 teaspoon crushed, dried red pepper flakes
2 teaspoon toasted fennel seeds
3-4 garlic cloves, diced
Pat olives dry and place them in a medium bowl.
In a small pan toast fennel seeds on medium until fragrant (2-3 minutes)
Add mild olive oil, fresh lemon juice, cilantro, basil, the zest of a lemon and an orange, dried red pepper flakes, toasted fennel seeds and garlic cloves.
Mix well and marinate for minimum 24 hours in the fridge. Stir well a few times. Bring to room temperature and serve.
If you are only marinating for 24 hrs you might want to start with 1/2 the lemon juice for a less tangy mix. After 48 hours all the flavours will have melded and mellowed