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Ingredients

12 coriander seeds

3-inch piece orange peel, julienned

4 bay leaves, torn into pieces

1/4 teaspoon crushed red pepper (or more, to taste)

2 sprigs fresh thyme

2 cups olive oil

1 onion, julienned

1 sprig fresh rosemary

1 branch fennel or 1 teaspoon fennel seeds

4 cloves garlic, thinly sliced

1 pound assorted olives, such as Kalamata, Cerignola, Greek, Gaeta or Nicoise

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