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