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Marinated Olives

appetizers

1 cup (each) green and black olives
1 cup olive oil
3 cloves garlic; thinly sliced
1 tablespoon chopped fresh rosemary or oregano; or
1/2 teaspoon dried
1/4 teaspoon hot pepper flakes; optional
3 thin slices lemon; quartered

Place green and black olives in jar with tight-fitting lid. Whisk together ail, garlic, rosemary, and, hot pepper flakes (if using); pour aver olives. Add lemon slices. Seal and marinate in refrigerator for 24 hours. Let come to room temperature before serving.

Contributor: Canadian Living Magazine, August, 2001

Yield: 2 cups

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