Ingredients
1 1/2 cups of Olive Variety
1 cup Cosimano & Ferrari Arbequina Olive Oil
4 cloves of garlic, thinly sliced
4 bay leaves, torn into pieces
1 teaspoon each; coriander seeds, dried basil, rosemary, thyme
1/4 teaspoon crushed red pepper
Sun-dried tomatoes, julienned
1/4 cup of Cosimano & Ferrari White Balsamic
Shaved fennel for decoration
Directions
In a large bowl combine all ingredients and stir well to combine. Add shaved fennel and fresh herbs at will. Serve.
Note
Don’t discard the remaining olive oil after the olives are gone — it it delicious served as a dipping oil for crusty French bread or drizzled over pasta or grilled vegetables.