Mixed Olives With Lemon And Rosemary Circa 1970 Recipes

Steps:

• 1. Bruise rosemary sprigs with the bottom of a small metal pan and remove leaves.
• 2. Place rosemary, olives, olive oil, lemon juice, lemon zest, capers, red pepper flakes, caper berries and garlic in large nonreactive bowl. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 days before serving.

Steps:

• If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Steps:

• Combine the olives, lemon zest, rosemary, and thyme in an attractive jar that has a cover. Bury the garlic clove in the center, add the oil, stir, cover, and refrigerate until you need it, up to several weeks. Give the mixture another stir now and then to blend. And try other flavors: herbs such as tarragon, other citrus peels, chilis, seasoned oils-whatever you like.

Steps:

• Heat oven to 400°F. On large sheet of foil, place olives, rosemary, pepper flakes and grated lemon peel; drizzle with oil. Fold foil over olive mixture; pinch edges tightly to seal.
• Bake 30 minutes. Transfer mixture to serving dish. Garnish with lemon twists. Serve warm.

Steps:

• In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.