Herb-Marinated Olives
| September 30, 2020
Herb-Marinated Olives
- 1⁄2 small fennel bulb
- 1⁄4 tsp red pepper flakes
- 1 Tbsp fresh rosemary, minced, or 1 tsp dried
- 2 strips lemon zest
- 1⁄2 cup olive oil
- 11⁄4 lbs (565 g) mixed olives
Trim and cut fennel bulb in half. Using a hand peeler, shave 12 strips from the bulb and place in a large bowl. Add the remaining ingredients. Stir well and let marinate at room temperature for 1 hour before serving.
(Originally featured in Family Table, Issue 712)
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