Marinated Olives

Ingredients

• 1 (8 ounce) jar pitted green olives
• 1 (5 ounce) jar pitted kalamata olives, drained
• 2 bay leaves
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried thyme
• 6 tablespoons distilled white vinegar

Directions

Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water.

In a large mixing bowl, combine bay leaves, rosemary, fennel, thyme, and white vinegar. Add olives, and toss until olives are coated. Place the mixture into the two jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.