Kitchen Toke’s Infused Olives

by Derek Simcik

6 cups assorted brine-cured olives (not pitted)
4 cloves garlic, peeled
4 strips lemon zest
2 tablespoons CBD-infused oil
½ cup extra-virgin olive oil
½ teaspoon black pepper
2 teaspoons fennel pollen
½ cup banyuls vinegar

In a large cast-iron pan, toss to combine olives, garlic, lemon zest, infused oil and black pepper. Spread in single layer. Roast 30 minutes over fire, shaking pan once or so. Divide olives, garlic and zest among 4 serving bowls or mason jars if preserving for later use, and add fennel pollen to each. Pour sherry and remaining olive oil over olives to cover. Makes 8 to 10 servings.