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Ingredients
US|METRIC
8 SERVINGS
- 60 mL extra virgin olive oil
- 1 1/2 cups Kalamata olives (stones in)
- 2 fresh rosemary leaves (tbspn, stripped)
- 2 lemon thyme (tbspn)
- 2 wedges lemon rind (preserved, washed and cut into strips, discard pulp)
- freshly cracked black pepper (To taste)
- Kalamata olives
- fresh rosemary leaves
- lemon thyme
- lemon rind (preserved)
- freshly cracked black pepper
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