Herbed Olives

Yield:
about 3 cups
Ingredients
  • 1 pound Kalamata or other brine-cured olives, drained and patted dry
  • 2 teaspoons dried rosemary, crumbled
  • 2 teaspoons dried thyme, crumbled
  • 1 tablespoon fresh lemon juice
  • 5 (2-inch) strips of lemon zest, removed with a vegetable peeler
  • 3/4 cup extra-virgin olive oil
Directions
  • 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. The marinated olives may be made 2 weeks in advance and kept covered and chilled. Serve the olives at room temperature.


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