Spice Cracked Green Olives

2 lbs. large green olives, drained
2-3 small, whole, dried red hot chilies
4 garlic cloves
3 dill sprigs
3 thyme sprigs
3 oregano sprigs
2 teaspoons fennel seeds
Olive oil

Make a lengthwise cut in each olive, cutting in as far as the pit. (This allows flavors from the marinade to penetrate.) Place olives, chilies, garlic, dill springs, thyme sprigs, oregano sprigs and fennel seeds in a large jar. Pour in enough oil to cover. Cover jar tightly; refrigerate at least several days before serving. Drain; serve as an appetizer with drinks or use in salads. You may reserve oil and add more olives to it; or use oil for cooking or in salad dressings.