Marinated Olives

1 jar (about 16 ounces) martini or pimiento-stuffed olives, drained

1 cup vermouth

1 tablespoon vinegar

3 cloves garlic

1 lemon, thinly sliced, each round cut in half

1/4 teaspoon thyme

1 teaspoon fennel seed

Combine vermouth, vinegar, garlic, lemon, thyme and fennel. Pour over olives. Bring to a simmer in a medium-size sauce pan, then cool and refrigerate. Allow to stand 12 hours to two days before serving cold.

Serves eight.