1 pound Kalamata or other brine-cured olive; drained, patted dry
2 teaspoons dried rosemary; crumbled
2 teaspoons dried thyme; crumbled
1 tablespoon fresh lemon juice
5 lemon zest strips; 2 inches long
3/4 cup extra-virgin 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.
Resource: Sara Moulton