Citrus, Fennel, and Rosemary Olives

Rosemary-olives-ck-1932610-l
(2) Course Appetizers

Ingredients in this Recipe

  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup finely chopped fennel bulb
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 teaspoon grated lemon rind
  • 2 cups extra virgin olive oil
  • 22 ounces (about 4 cups) assorted olives (such as niçoise, arbequina, kalamata, and picholine)
  • 3 garlic cloves, minced

Recipe Preparation

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