Mixed Olives with Lemon and Rosemary

2 sprigs fresh rosemary, each 5 inches long
1 1/2 lbs. assorted brined olives
1/4 cup olive oil
1 tablespoons lemon juice
2 teaspoons grated lemon zest
1 tablespoon brined capers, not salt cured
1/4 teaspoon red pepper flakes
1/2 lb. caper berries, optional
3 cloves garlic smashed

Bruise rosemary sprigs with bottom of a small metal pan and remove leaves.

Put rosemary, olives, olive oil, lemon juice, lemon zest, capers, red pepper flakes, caper berries and garlic in large nonreactive bowl or zip top bag. Mix thoroughly

Cover with plastic wrap if using a bowl, or zip bag.

Refrigerate for at least 2 days before serving.

Anchor Hocking Glass Mixing Bowl, 1.5-Quart

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