Ingredients
2 cups large pimiento-stuffed olives, drained1 cup pitted kalamata olives, drained1 cup pitted medium ripe olives, drained1/4 cup olive oil2 tablespoons lemon juice1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed2 teaspoons grated lemon zest4 garlic cloves, sliveredPepper to taste
Preparation
Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day.
Marinated olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
