- 1lb greekkalamata olives, drained
- 2tablespoonsolive oil
- Place olives in a jar and add oil and Anisette.
- Using a serrated knife, cut lemon peel into one-inch wide strips and then cut each strip into 3 sprials and then add to olives.
- Squeeze juice over olives.
- Cover tightly and shake well.
- Marinate at room temperature for three days, shaking jar daily.