Citrus and Rosemary Olives

I saw this quite a while ago on Martha Stewart's show. We love good olives so this is a favorite in our house. This would make a good gift in an air-tight pretty jar for your olive-loving friends! Cooking time is the marinating time.

• Ready In: 2 hrs 10 mins
• Yields: 2 cups

Ingredients

• 1  lemon, zest of
• 1  orange, zest of
• 8 -10  ounces  olives, such as nicoise, Nyon, Picholine, Kalamata, Bella di Cerignola (about 2 cups)
• 2  garlic cloves, minced
• 1  shallot, minced
• 1⁄4 cup extra virgin olive oil
• 2  teaspoons fresh rosemary, minced or 1  teaspoon dried rosemary, crumbled

Directions

1. In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally.
2. Olive mixture may be kept in an airtight container in the refrigerator up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.