Citrus, Fennel, and Rosemary Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
22 ounces (about 4 cups) assorted olives (such as nicoise, arbequina, kalamata, and picholine) |
2 cups extra-virgin olive oil |
1 cup finely chopped fennel bulb |
1 tablespoon chopped fresh flat-leaf parsley |
1 1/2 teaspoons chopped fresh rosemary |
1 teaspoon grated lemon rind |
3/4 teaspoon crushed red pepper |
3 garlic cloves, minced |
Directions:
1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.
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