Marinated Greek Olives
These olives will keep well for two weeks if kept refrigerated.
- 2 cups pitted green Greek olives, drained
- 2 cups pitted kalamata olives, drained
- 1/4 cup extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 tsp. thyme
- 1/2 tsp. sage
- 2 tsp. lemon peel, finely grated
- 4 tsp. minced garlic
Stir all ingredients together in a glass bowl, cover, and refrigerate, stirring occasionally, for at least one day before serving.
By Deeli from Richland, WA
July 16, 20110 found this helpful
Olives, hmmmmm, for me they are just liver grown on trees, but I know the wifey will love this.
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