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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

This Makes 4 1/2 Cups Of Deliciousness. The Servings Will Vary Depending On Your Guests' Hunger...make Extra. The Prep Time Includes The 6 Hours Minimum Needed To Marinate These Properly. Enjoy. Recipe Adapted From Gourmet.

Group Recipes