Recipe - Herbed Olives

1 pound Kalamata or other
brinecured olives; drained
and patted
; dry
2 teaspoon Dried rosemary; crumbled
2 teaspoon Dried thyme; crumbled
1 tablespoon Fresh lemon juice
5 Strips lemon zest; removed
with a
; vegetable peeler
; (2inch)
Three fourths cup Extravirgin olive oil

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.

Yield: about 3 cups

Converted by MC_Buster.

Per serving: 1471 Calories (kcal); 163g Total Fat; (97% calories from fat);
1g Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; One half Fruit; 32
One half Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9360

Converted by MM_Buster v2.0n.