Frescatrano Olives with Thyme, Marjoram, Shallot and Lemon
Makes 1 CupA combination of fresh thyme and sweet marjoram give these buttery olives a distinctive savory flavor.
Ingredients
- 1 cup Frescatrano olives , pitted
- 1 tablespoon thyme leaves , chopped
- 1 tablespoon sweet marjoram , chopped
- 1 shallot , finely chopped
- Juice and zest from 1 lemon
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the olives, thyme, marjoram, shallot, lemon juice and zest in a small bowl. Slowly add the olive oil. Season with salt and pepper and gently stir to combine.
- Refrigerate for a few hours and up to 5 days before serving.
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