Recipe courtesy of Sarah Ferguson
Spiced Olives with Lemon and Fennel
- Total: 15 min
- Prep: 15 min
- Yield: 10 servings
Ingredients
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
Directions
- In a large bowl, mix all the ingredients. Serve at room temperature.
