This week in French Fridays With Dorie we made Herbed Olives. I made them a few days early so I could serve them at Thanksgiving. I did just as Dorie suggested -I got the plainest olives I could find. The olives are marinated in seasoned olive oil. The olive oil is seasoned with coriander, fennel, black pepper, bay leaves, rosemary, thyme, chili flakes, lemon zest, and garlic. I took a a taste right after I prepared the olives and they were ok. Let them macerate in the refrigerator overnight and the next day they are wonderful. They were some of the best olives I have eaten and so easy and inexpensive to make. I'll be making this recipe again and again.
You can find this recipe on pages 16-17 in "Around My French Table."