Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as Kalamata, picholine, and Gaeta

　　3 tablespoons olive oil

　　1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried

　　1 teaspoon freshly grated lemon zest

　　2 garlic cloves, sliced thin lengthwise

　　1/2 teaspoon fennel seeds, or to taste, crushed

　　1/4 teaspoon dried hot red pepper flakes, or to taste

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