Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 pound Kalamata or other brine-cured black olives, drained and patted dry
2 teaspoons dried rosemary, crumbled
2 teaspoons dried thyme, crumbled
1 tablespoon fresh lemon juice
five 2-inch strips of lemon zest, removed with a vegetable peeler
3/4 cup extra-virgin olive oil
Preparation
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.
