Spiced Olives with Lemon and Fennel
- 1 cup Kalamata olives
- 1 cup oil-cured black olives
- 1 cup Sicilian (green) olives
- 1 cup fennel, trimmed and thinly sliced
- 1 garlic clove, thinly sliced
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried, crumbled
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried, crumbled
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
In a large bowl, mix all the ingredients. Serve at room temperature.
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