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Ingredients

• 1/2 c. Fresh tarragon leaves
• 1/4 c. Fresh thyme leaves
• 5 x Flat anchovy fillets
• 2 c. Kalamata or possibly Nicoise black olives
• 2 c. Green Olives such as Picholine
• 1 c. Extra Virgin Extra virgin olive oil
• 1/2 c. Thinly Sliced fennel bulb (anise)
• 1/4 c. Fresh Lemon Juice
• 2 Tbsp. Onion, chopped
• 2 Tbsp. Garlic, chopped
• 1 Tbsp. Anise seeds
• 2 tsp Fennel seeds
• 2 tsp Dry basil, crushed
• 1 tsp Freshly grnd black pepper
• 4 Tbsp. Balsamic vinegar

Description

Black And Green Olives Should Be Brine-cured And Liquid Removed. Chop Tarragon And Thyme And Mince Anchovies. In A Deep Bowl Stir Together All Ingredients Except Vinegar. Marinate…

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