Marinated Olives
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. —Marguerite Shaeffer, Sewell, New Jersey
Ingredients
- 2 cups large pimiento-stuffed olives, drained
- 1 cup pitted kalamata olives, drained
- 1 cup pitted medium ripe olives, drained
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2 teaspoons grated lemon zest
- 4 garlic cloves, slivered
- Pepper to taste
Reviews
No comment left