Lemon -Rosemary Marinated Ripe Olives

Beautiful gifts! Stolen from the O'Connor Gaffney Ranch kitchen. Thanks, Louise.

• Ready In: 11 mins
• Yields: 3 cups

Ingredients

• 1⁄2 lemon, sliced thin
• 1⁄4 cup fresh lemon juice
• 3  large shallots, sliced thin
• 3  tablespoons  chopped fresh rosemary
• 1  teaspoon dried red pepper flakes
• 2 (6 ounce) cans ripe olives, drained
• 1 1⁄2 cups olive oil

Directions

1. In a 1 quart glass jar with tight fitting lid, combine the sliced lemon, the juice, shallots, rosemary and red pepper flakes.
2. In a saucepan of boiling water blanch the olives for 1 minute; drain well and add to jar while still warm.
3. Add enough oil to the jar to just cover the olives.
4. Seal the jar and shake to distribute the ingredients.
5. Let stand in a cool dark place, shaking daily for 3 days.
6. The olives will keep indefinitely, covered and chilled.