Lemon -Rosemary Marinated Ripe Olives

1. 1

   In a 1 quart glass jar with tight fitting lid, combine the sliced lemon, the juice, shallots, rosemary and red pepper flakes.

2. 2

   In a saucepan of boiling water blanch the olives for 1 minute; drain well and add to jar while still warm.

3. 3

   Add enough oil to the jar to just cover the olives.

4. 4

   Seal the jar and shake to distribute the ingredients.

5. 5

   Let stand in a cool dark place, shaking daily for 3 days.

6. 6

   The olives will keep indefinitely, covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.