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Green Olives with Lemon and Rosemary




Source of Recipe


Atkins Nutritionals, Inc.


Recipe Introduction


Perk up jarred olives with a couple of simple additions, and watch them disappear


List of Ingredients




Rind (yellow part only) from 2 lemons, peeled with a vegetable peeler and cut into 2 strips
1/2 pound green olives
1 teaspoon crumbled dried rosemary leaves
1 garlic clove, thinly sliced
1 bay leaf, broken into pieces
1/4 cup extra virgin olive oil


Recipe



. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.
2. Mix rind strips, olives, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate for as long as possible, preferably 1 hour, for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.