Black Olives with Lemon and Fennel

Description
Marinating the olives for one hour gives them time to absorb the flavors of lemon and herbs. A deep green, fruity olive oil works best for this recipe.

Ingredients

 * 1 lemon
 * 1/2 pound black olives
 * 1/2 teaspoon fennel seeds
 * 1 garlic clove, thinly sliced
 * 1/4 cup extra virgin olive oil

Directions

 * 1) Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.
 * 2) Mix all ingredients in a plastic container with a lid.
 * 3) Marinate for as long as possible, preferably 1 hour, for flavors to blend.
 * 4) olives can be kept in the refrigerator for up to 2 weeks.