Go Back

Lemon and Rosemary marinated Olives

Print Recipe

Ingredients
  

  • 3/4 cup Kalamata olives whole, pitted
  • 3/4 cup Castelvetrano olives whole, pitted
  • 1/2 cup Picual olives pieces
  • 1/2 cup Spanish Manzanilla olives whole, pitted
  • 1/4 cup Sun Dried Tomatoes dry, julienne cut
  • 1 tsp Thyme dried
  • 1 tsp Lemon Thyme dried
  • 1 tbsp Garlic minced
  • 2 pieces Artichoke hearts diced
  • 2-3 sprigs Rosemary fresh
  • 1 1/2 Lemon large
  • 1 1/2 cup Olive Oil extra virgin

Instructions
 

  • Place all olives, draining most of the liquid into a bowl.
  • Squeeze 1/2 large lemon over olives and stir.
  • Add sun dried tomatoes, thyme, lemon thyme, garlic and artichoke hearts and stir together.
  • Chop a small portion of your fresh rosemary and stir in to the mixture.
  • Slice your lemon into 1/8 inch thick rounds.
  • Place your lemon rounds, rosemary sprigs and olives into a canning jar and top with olive oil. Shake to mix.