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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
Recipe courtesy Dining with the Duchess
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