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Categories:Viewed: 87 - Published at: 7 years ago
Ingredients
- 22 ounces (about 4 cups) assorted olives (such as nicoise, arbequina, kalamata, and picholine)
- 2 cups extra-virgin olive oil
- 1 cup finely chopped fennel bulb
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon grated lemon rind
- 3/4 teaspoon crushed red pepper
- 3 garlic cloves, minced
Method
- Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48 hours. Serve at room temperature.
- Note: Refrigerate up to 1 month.
