Kalamata Olives With Lemon and Anisette

These are great as appetizers as part of a vegetable or condiment tray. Although it only takes five minutes to put everything together they need to marinate for 3 days before serving. Cooking time is marinating time (3 days). Recipe source: Bon Appetit (June 1984)

• Ready In: 72 hrs 5 mins
• Yields: 1 pound

Ingredients

• 1  lb  greek kalamata olive, drained
• 2  tablespoons olive oil
• 2  tablespoons anisette
• 1  lemon

Directions

1. Place olives in a jar and add oil and Anisette.
2. Using a serrated knife, cut lemon peel into one-inch wide strips and then cut each strip into 3 sprials and then add to olives.
3. Squeeze juice over olives.
4. Cover tightly and shake well.
5. Marinate at room temperature for three days, shaking jar daily.