1. Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover. 2. Seal the jar and set aside at room temperature for at least two weeks before using. 3. Cooks note: 4. Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism. 5. If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature. 6. Cooking time is marinating time. ---------------------------------------------------------------------------
Nutrition
Ingredients
