Total time: 10 minutes, plus 1 hour marinating time
1 pound (about 2 1/2 to 3 cups) black, green or mixed olives
6 tablespoons olive oil
Sign Up and Save
Get six months of free digital access to The Modesto Bee
divided 1 clove garlic
thinly sliced 4 strips lemon peel, removed with vegetable peeler
1 tablespoon chopped rosemary
2 whole small dried red chiles
1/4 cup lemon juice
Place the olives in a strainer and rinse under running water.
Transfer them to a large nonreactive bowl.
Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.
Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least 1 hour. If tightly covered and refrigerated, the olives will keep for several weeks.
Makes about 3 cups.
Per serving: 84 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 308 milligrams sodium.