Yield: 1 servings
|1 pounds||Kalamata or other brine-cured olives; drained and patted|
|2 teaspoons||Dried rosemary; crumbled|
|2 teaspoons||Dried thyme; crumbled|
|1 tablespoon||Fresh lemon juice|
|5||Strips lemon zest; removed with a|
|; vegetable peeler|
|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.