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Ingredients
- 3 tablespoons dry vermouth
- 1 tablespoon lemon juice
- 2 teaspoons shredded lemon zest
- 2 tablespoons extra virgin olive oil
- 170 g (6 oz/1 cup) Spanish green or stuffed olives
Method
1. Combine the vermouth, lemon juice, lemon zest and oil. Rinse the olives and pat them dry, then add to the marinade and toss well. Cover and refrigerate overnight. Serve at room temperature.