Kick-Ass (Three-Disc Blu-ray/DVD Combo + Digital Copy)
The Girl Who Played with Fire
The Final Frontier (Mission Edition)
Kindle Lighted Leather Cover, Black (Fits 6" Display, Latest Generation Kindle)
Ingredients
- 1/4 cup(s) extra-virgin olive oil
- 2 teaspoon(s) fennel seeds, crushed
- 4 small bay leaves
- 2 pound(s) assorted Mediterranean olives, (such as niçoise, picholine, kalamata, and oil-cured)
- 6 strip(s) (3inch by 1inch each) lemon peel
- 4 clove(s) garlic, crushed with side of chef's knife
Directions
- In 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat. Remove saucepan from heat; let stand 10 minutes.
- In large bowl, stir olive-oil mixture with olives, lemon peel, and garlic. Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally. (Or, in large self-sealing plastic bag, combine all ingredients, turning to coat olives well. Seal bag, pressing out as much air as possible. Place on plate; refrigerate, turning bag occasionally.)
- Spoon olives into jars for gift giving. Store in refrigerator for up to a month.
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