Citrus and Rosemary Olives
Christmas Cookbook 2003
- Zest of 1 lemon
- Zest of 1 orange
- 8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup extra-virgin olive oil
- 2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary
- In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.
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