Citrus & Rosemary Marinated Olives

Ingredients

• 2 cans (6-ounce) Lindsay Organic Black Olives

• 1 cup extra virgin olive oil

• 1 tablespoon garlic, minced

• 1 tablespoon fresh rosemary, minced

• 2 teaspoons red pepper flakes

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• Juice from one lemon

Cooking Directions

1. Drain olives and place into a large bowl. Toss well with extra virgin olive oil, garlic, rosemary, red pepper flakes, salt, pepper and lemon juice. Cover and refrigerate for 2 hours or overnight to marinate. Serve cold or room temperature.