Rosemary lemon olives - country living

8 servings

Ingredients

Quantity Ingredient
1 cup (about 56) brine-cured small fresh ripe olives
2 tablespoons Olive oil
2 Cloves garlic, crushed
½ small Lemon, seeded and cut into 1/2-inch cubes
1 tablespoon Chopped fresh rosemary
Fresh rosemary sprigs (opt.)

Directions

1. In medium-size bowl, soak olives in cold water to cover 1 hour to reduce their saltiness, changing water twice.

2. In 2-quart saucepan, heat oil over medium heat. Add garlic and cook just until golden. Remove saucepan from heat, let stand until cool while olives soak.

3. Drain olives and stir into garlic oil along with lemon cubes and rosemary. Transfer into small serving bowl. Cover and refrigerate overnight to allow flavors to permeate. Return olives to room tem- perature before serving. Garnish with rosemary sprigs, if desired.

These olives are best consumed within a week.

Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94

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