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Green Olives with Lemon and Rosemary

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Perk up jarred with a couple of simple additions, and watch them disappear.

Atkins green olives lemon rosemary appetizers


Ingredients Edit

  • Rind (yellow part only) from 2 lemons, peeled with a vegetable peeler and cut into 2 strips
  • 1/2 pound Green Olives
  • 1 teaspoon crumbled dried Rosemary Leaves
  • 1 garlic clove, thinly sliced
  • 1 Bay Leaf, broken into pieces
  • 1/4 cup extra virgin olive oil

Directions Edit

1. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife. 2. Mix rind strips, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate for as long as possible, preferably 1 hour, for flavors to blend. can be kept in the refrigerator for up to 2 weeks.

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See also Edit

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