SPICED OLIVES WITH LEMON & FENNEL

1 cup Kalamata olives
1 cup oil-cured black olives
1 cup Sicilian green olives
1 cup fennel, trimmed and thinly sliced
1 clove garlic, thinly sliced
1 tablespoon grated lemon zest
1 tablspoon chopped fresh Rosemary, or 1 teaspoon dried, and crumbled.
1 tablespoon chopped fresh thyme, or 1 teaspoon dried, and crumbled.
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil.

In a large bowl, mix all the ingredients. Serve at room temperature. Serves 10