HERBED OLIVES

1 pound Kalamata or other brine-cured olives, drained and patted d
2 teaspoons dried rosemary, crumbled
2 teaspoons dried thyme, crumbled
1 tablespoon fresh lemon juice
5 (2-inch) strips lemon zest, removed with a vegetable peeler
3/4 cup extra-virgin olive oil

In a bowl, stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days.

The marinated olives may be made 2 weeks in advance and kept covered and chilled.

Serve the olives at room temperature.

Makes 3 cups
Source: Gourmet Magazine