2 cups of mixed olives
1/2 cup Pompeian Robust Extra Virgin Olive Oil 
2 teaspoons Pompeian Red Wine Vinegar
2 bay leaves
1/4 teaspoon red pepper flakes
3 Tablespoons fresh rosemary, chopped
1 teaspoon ground fennel seeds
Strips of orange zest from one orange
Strips of lemon zest from one lemon
Juice of 1/2 orange
Juice of 1/2 lemon


  1. Combine the Pompeian Robust Extra Virgin Olive Oil, Pompeian Red Wine Vinegar, and bay leaves in a small saucepan and heat over low heat until warm.
  2. Remove from the heat and add in the red pepper flakes, rosemary, fennel, citrus strips and juice.
  3. Place the olives in a container and pour in the olive oil mixture. Stir to thoroughly coat the olives.
  4. Refrigerate for two hours or for up to two weeks.
  5. Transfer to a jar.
  6. When ready to serve, shake to redistribute seasonings.