- 10
0/5
(0 Votes)
Ingredients
- 1 cup Kalamata olives
- 1 cup oil-cured black olives
- 1 cup Sicilian (green) olives
- 1 cup thinly-sliced trimmed fennel
- 1 garlic clove thinly sliced
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh rosemary (or 1 tspn dried, crumbled)
- 1 tablespoon chopped fresh thyme (or 1 tspn dried, crumbled)
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
Preparation
Step 1
In a large bowl, mix all the ingredients. Serve at room temperature.
This recipe yields 10 servings.
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