Olives with lemon and rosemary

Time 10 minutes
Yields Serves 12
Olives with lemon and rosemary
(Mel Melcon / Los Angeles Times)

Place the olives in a strainer and rinse under running water. Transfer them to a large nonreactive bowl.


Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.


Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least one hour. If tightly covered and refrigerated, the olives will keep for several weeks. Makes about 3 cups.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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