Herbed Olives

Herbed Olives

1 pound kalamata olive

2 teaspoons dried rosemary, crumbled

2 teaspoons dried thyme, crumbled

1 tablespoon fresh lemon juice

5 strips lemon zest

3/4 cup extra virgin olive oil

In a bowl, stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days.

The marinated olives may be made 2 weeks in advance and kept covered and chilled.

Serve the olives at room temperature.

Yield: about 3 cups