Herbed olives

Yield: 1 servings

Measure Ingredient
1 pounds Kalamata or other brine-cured olives; drained and patted
\N \N ; dry
2 teaspoons Dried rosemary; crumbled
2 teaspoons Dried thyme; crumbled
1 tablespoon Fresh lemon juice
5 \N Strips lemon zest; removed with a
\N \N ; vegetable peeler
\N \N ; (2-inch)
¾ cup Extra-virgin olive oil

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.

Yield: about 3 cups

Converted by MC_Buster.

Per serving: 1471 Calories (kcal); 163g Total Fat; (97% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 32½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9360 Converted by MM_Buster v2.0n.

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