Herbed Olives
By: Anonymous
Published: Wednesday, December 23, 2009 - 3:40am

Ingredients




1 pound Kalamata or other brine-cured olives drained, patted dry
2 teaspoons dried rosemary crumbled
2 teaspoons dried thyme crumbled
1 tablespoon fresh lemon juice
5 lemon zest strips - (2" long) removed with
a vegetable peeler
3/4 cup extra-virgin olive oil

Preparation

1 In a bowl, stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days. 2 The marinated olives may be made 2 weeks in advance and kept covered and chilled. Serve the olives at room temperature. 3 This recipe yields about 3 cups. 4 Yield: 3 cups