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