Recipe information
Yield
makes 4 cups
Ingredients
4
cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed, drained
1
1/2 cups olive oil
6
fresh thyme sprigs
6
whole star anise
4
large garlic cloves, peeled, flattened
2
fresh rosemary sprigs
2
bay leaves
2
cinnamon sticks, broken in half
1
tablespoon coriander seeds, coarsely cracked
1
teaspoon dried crushed red pepper
1
/4 teaspoon ground allspice
Need to make a substitution?
Preparation
Step 1
Place olives in medium bowl. Combine oil and all remaining ingredients in heavy medium saucepan; bring to simmer over medium-high heat. Pour oil mixture over olives. Cover and chill at least 3 days and up to 1 week.
Step 2
Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat.