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Herb-Marinated Olives

  • Servings: 12
Herb-Marinated Olives

Source: Everyday Food, November 2012


  • 2 cups unpitted large green olives, drained
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons fennel seed
  • 2 teaspoons fresh thyme leaves
  • Pepper


  1. In a medium bowl, toss together olives, oil, parsley, lemon zest and juice, fennel and thyme; season with pepper. Let marinate at room temperature 1 hour (or cover and refrigerate, up to 1 week).

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