Marinated olives make an easy, elegant appetizer to greet guests before dinner or over cocktails.
|1 lb mixed green and black olives (high quality kalamata and nicoise olives are especially good)||1 teaspoon lemon peel, grated|
|1/2 cup extra virgin olive oil||1 teaspoon hot pepper flakes|
|2 teaspoon red wine vinegar||1 tablespoon fresh rosemary leaves|
|3 cloves garlic, sliced||2 bay leaves|
Combine all ingredients in a mixing bowl and place, covered, in the refrigerator for 24 hours.
Bring to room temperature before serving.
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