Spiced Green Olives

    Using a meat mallet or hammer, lightly tap the olives to split them, but leave the stones intact. Alternatively, make a small slit in each olive with a knife. Dry the olives on paper towels.

   Pack the olives in a clean dry sterilized jar with the fennel, garlic, lemon zest and thyme. Pour in enough olive oil to cover completely, turning the jar to expel any trapped air. Seal and store in a cool dark place for about 2 weeks before eating . Occasionally shake the jar to distribute the flavors.