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.