This, is by far, one of my most requested recipes, and one of my most favorite snacks. The combination of flavors in these is unlike any other I've ever tried, and they are extremely tasty.
You can use almost any combination of olives you prefer. I normally use whatever interests me at the grocery store - this time, I used some jalapeno-stuffed green olives, some kalamatas, and some plain black and small green olives. The other key ingredient to these is good quality olive oil. I once used an off brand, and it almost ruined them.
This is also my weekly post to be included in Kalyn's Kitchen's Weekend Herb Blogging, which always turns up some really fantastic recipes.
1/2 c fresh tarragon, minced
1/4 c fresh thyme, leaves only, minced
5 flat anchovies, minced (optional, although if you're not opposed to fish, I would recomment putting them in)
4 c olives, mixed varieties
1 c good quality light-tasting olive oil
1/2 c fennel bulb, thinly sliced (sometimes called anise)
2 tbsp minced onions
2 tbsp minced garlic
1 tbsp anise seed
2 tsp fennel seeds
2 tsp dried basil
1 tsp black pepper
Place all ingredients in a large bowl and mix well. These really should marinate in the refrigerator for at least 24-48 hours before enjoying.