"Toni's Marinated Olives"

Ingredients

• 1/2 cup fresh tarragon leaves
• 1/4 cup fresh thyme leaves
• 5 flat anchovy fillets
• 2 cups drained brine-cured black olives such as Kalamata and/or Nicoise
• 2 cups drained brine-cured green olives such as picholine
• 1 cup extra-virgin olive oil
• 1/2 cup thinly sliced fennel bulb (sometimes called anise)
• 1/4 cup fresh lemon juice
• 2 tablespoons minced onion
• 2 tablespoons minced garlic
• 1 tablespoon anise seeds
• 2 teaspoons fennel seeds
• 2 teaspoons dried basil
• crumbled
• 1 teaspoon freshly ground black pepper
• 2 to 4 tablespoons balsamic vinegar

Instructions

1. Chop tarragon and thyme and mince anchovies.
2. In a deep bowl stir together all ingredients except vinegar.
3. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days.
4. Bring olive mixture to room temperature before proceeding.
5. To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.