Pickled olives

Recipe by: Goody Kitchen

Serving Size

1
Wash the lemon and pat dry. Grate the peel or cut into strips (only the yellow part) and place into a saucepan. Squeeze the juice and place also into the saucepan.Add the olive oil, garlic, and the rosemary into the saucepan.
2
Heat on low heat for 10-15 minutes, until warm but not hot. Cover with a lid while heating. Stir a couple of times during heating.
3
Place the olives into a heatproof jar or bowl. Pour in the warm olive oil mixture. Mix the ingredients to combine everything well.
4
Cover, and refrigerate at least two hours or preferably overnight to let the flavors mingle.
Serve as an appetizer or a snack. Store in the fridge for up to one week.