Name: Marinated Olives with Herbs and Star Anise
Ingredients: 4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed, drained; 1 1/2 cups olive oil; 6 fresh thyme sprigs; 6 whole star anise; 4 large garlic cloves, peeled, flattened; 2 fresh rosemary sprigs; 2 bay leaves; 2 cinnamon sticks, broken in half; 1 tablespoon coriander seeds, coarsely cracked; 1 teaspoon dried crushed red pepper; 1/4 teaspoon ground allspice

Ingredients

4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed, drained
1 1/2 cups olive oil
6 fresh thyme sprigs
6 whole star anise
4 large garlic cloves, peeled, flattened
2 fresh rosemary sprigs
2 bay leaves
2 cinnamon sticks, broken in half
1 tablespoon coriander seeds, coarsely cracked
1 teaspoon dried crushed red pepper
1/4 teaspoon ground allspice

Steps

Place olives in medium bowl. Combine oil and all remaining ingredients in heavy medium saucepan; bring to simmer over medium-high heat. Pour oil mixture over olives. Cover and chill at least 3 days and up to 1 week.
Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat.