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
Directions
Chop tarragon and thyme and mince anchovies. In a deep bowl stir together all ingredients except vinegar. Marinate olive mixture, covered and chilled, stirring occasionally, at least 6 hours and up to 3 days. Bring olive mixture to room temperature before proceeding.
To serve olives, transfer to a bowl with a slotted spoon and drizzle with vinegar to taste.
