Herb-laced Olive Medley
Makes 2 cups
An overnight soak in a marinade of olive oil, garlic, lemon, and herbs turns plain olives into a taste sensation. This recipe calls for brine-cured olives, but you can use any type you prefer, even canned.
- ¼ cup olive oil
- 1 lemon, juiced, and zest grated (2 Tbs. juice, 1 Tbs. zest)
- 2 Tbs. herbes de Provence
- 3 cloves garlic, minced (1 Tbs.)
- 2 cups brine-cured black and green olives
at a glance
