| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Kalamata or other brine-cured olives; drained and patted |
|
|
; dry |
| 2 |
ts |
Dried rosemary; crumbled |
| 2 |
ts |
Dried thyme; crumbled |
| 1 |
tb |
Fresh lemon juice |
| 5 |
|
Strips lemon zest; removed with a |
|
|
; vegetable peeler |
|
|
; (2-inch) |
| 3/4 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
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; 1/2 Fruit; 32
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9360
Converted by MM_Buster v2.0n.
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