Marinated Olives with Rosemary and Lemon
In October I harvested Mission olives from a tree. The ripe black olives I packed into coarse salt (
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Ingredients
- Olive oil (enough to coat and cover the olives in a jar: 1 cup)
- Vinegar (1/4 cup: any kind: red, white, apple cide, rice)
- Citrus (1 lemon or orange)
- Zest of citrus
- 1 spring fresh rosemary (stemmed and coarsely chopped)
- Garlic cloves (a few, thinly sliced)
- Cracked black pepper
- Dried chile
- Thyme (1 teaspoon)
- Bay leaf
- Cumin seeds (1 teaspoon)
- Fennel seeds (t teaspoon)
- Cardamon seeds (1/2 teaspoon)
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