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. Marinate for as long as possible, preferably 1 hour, for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.