1. If using brine-packed olives, drain them. 2. If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further. 3. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using). 4. Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice. 5. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle. ---------------------------------------------------------------------------
Nutrition
Ingredients
