Olives - Marinated Olives

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Chowhound
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Olives - Marinated Olives

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Marinated-Olives_EXPS_TOHDJ20_22579_B08_06_10b-2.jpg
2 cups large pimiento-stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
4 garlic cloves, slivered
Pepper to taste

Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. Marinated olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
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