Serves: 6
Total Calories: 215
1 Rinse the olives under cold running water. Drain well and pat dry with paper towels.
2 With a swivel-blade vegetable peeler, remove two 2-inch strips of the yellow zest of the lemon. Avoid digging into the white pith, or remove the pith with a knife.
3 Combine all of the ingredients in a container and stir well. Cover and refrigerate, shaking the container occasionally, for 1 week. Serve at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marinated Olives recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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