Citrus & Rosemary Marinated Olives

Citrus & Rosemary Marinated Olives

  • prep
  • cook


  • 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.