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 Niçoise

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

Description

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