Citrus and Herb Marinated Olives

adapted from The Yellow Table


1 cup mixed olives (with pits)  (I used a container of mixed olives from Trader Joe's, drained)

1 Tbsp extra virgin olive oil

1 tsp sherry vinegar

1 1/2 tsp thinly sliced lemon zest, rough chop

1 1/2 tsp thinly sliced orange zest, rough chop

1 Tbsp fresh squeezed orange juice

1 tsp fresh thyme leaves

1 sprig rosemary, (about 3 inches) leaves striped, quick rough chop

1/4 tsp red pepper flakes


Stir together all of the ingredients in a small bowl.  Allow the olives to sit at room temperature for at least an hour before serving.  Place the olives in a serving dish and enjoy!

Comments