GRILLED OLIVES

"This is an easy accompaniment to any grilled meats for fish."

1 cup jumbo pitted olives - green, black
1 tsp dried rosemary
1 tsp extra virgin olive oil
freshly ground pepper
zest of 1 lemon, lime or orange

Marinate olives in remaining ingredients for at least 30 minutes or keep in the fridge for several days, ready to grill.

Thread olives onto soaked bamboo or metal skewers and grill for a minute per side - just to warm through.

Adapted from source: Kim Quigley - Sun Media, Woodstock Sentinel Review