Green Olives With Lemon And Rosemary

By á-170456

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

Details

Servings 8

Preparation

Step 1

Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.

Mix rind strips, olives, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate at least 1 hour for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.

This recipe yields 8 servings.

Carbohydrates: 2 grams
Net Carbs: 2 grams
Fat: 11 grams
Calories: 103