Author: Laura S. Kirkley
2 cups, Picholine Olives (8 to 10 ounces)
zest of half a lemon
1/4 cup, white wine vinegar
1/2 cup, il Fustino Mission Reserve EVOO
1 tablespoon, fresh lemon juice
2 teaspoons, dried oregano
- Place olives in a medium bowl.
- In a small saucepan, combine vinegar, olive oil, and lemon juice. Bring to a simmer turn off heat and add the oregano. Pour over the olives, add lemon zest and toss. Let olives marinate at room temperature for at least 2 hours.
- The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before servings
Fresh lemon juice and zest give these olives a tart flavor and refreshing citrus aroma.