Marinated Herbed Olives

Marinated Herbed Olives

A quick way liven up plain olives.
2 6 oz cans black olives, drained
1 cup olive oil
¼ cup red wine vinegar
4 cloves garlic, peeled and crushed
1 onion, julienne
1 tsp coriander seed, crushed
½ tsp ground cumin
2 sprigs lemon thyme
2 sprigs rosemary
2 bay leaves
½ tsp fennel seed
dried red pepper flakes

Put olives in a glass quart jar.  Combine all other ingredients except
thyme and rosemary in a saucepan, and heat gently over low heat. 
Pour over olives and top with a little warm water if necessary to cover
olives.  Marinate for several hours before serving, or refrigerate for up
to 2 months.  Bring to room temperature before serving.