Zesty Lemon Olives
From Fine Cooking magazine

Lemon and herbs turn ordinary olives into something special. Make a batch or two of these ahead of the holiday rush to have on hand when guests drop by; they'll keep in the refrigerator for a few weeks.

1 pint oil- or brine-packed olives, green or black or a mix
1/4 tsp. kosher salt
1/2 tsp. whole black peppercorns
3 bay leaves
Several sprigs of rosemary or thyme
1/2 tsp. fennel seeds, lightly crushed
4 or 5 cloves garlic, cut in half lengthwise
Big pinch dried red pepper flakes (optional)
2 medium lemons
3 Tbs. extra-virgin olive oil

If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes, if using. Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.

Yields 1 pint