Categories: Appetizers
Ingredients
- 3 cups brine cured black olives, such as kalamata or nicoise
- 1/2 cup olive oil
- 1/2 cup lemon juice, or 1/4 cup lemon juice and 1/4 cup fresh squeezed orange juice
- 2 T. minced garlic
- 2 T. minced rosemary
- 1 T. grated lemon peel, or 1 1/2 tsp. grated lemon peel and 1 1/2 tsp. grated orange peel
- 1 tsp. dried hot pepper flakes
Directions
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In a large bowl, combine all the ingredients and stir well to mix. Marinade the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a quart glass jar wiht tight fitting led and keep chilled.