 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
3 cups (about 3/4 pound) mixed black and green brine-cured olives, such as kalamata, picholine, and gaeta |
3 tablespoons olive oil |
1 to 1 1/2 tablespoons minced fresh rosemary and/or thyme leaves or 1 to 1 1/2 teaspoons crumbled dried |
1 teaspoon freshly grated lemon zest |
2 garlic cloves, sliced thin lengthwise |
1/2 teaspoon fennel seeds, or to taste, crushed |
1/4 teaspoon dried hot red pepper flakes, or to taste |
Directions:
1. In a container with a tight-fitting lid combine all ingredients with salt and pepper to taste and chill, shaking occasionally, at least 1 day and up to 1 week.
2. Serve olives at room temperature.
|
|