Lemon-Stuffed Olives

For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."

• Ready In: 24 hrs 20 mins
• Serves: 10

Ingredients

• 1 (13 ounce) jar green olives
• 3  lemons (peel only)

• Marinade

• 1  cup dry white wine
• 1  cup water
• 1  tablespoon white vinegar
• 1  tablespoon olive oil
• 1⁄4 teaspoon thyme (crumbled into powder between fingers)
• 1  pinch  of powdered fennel
• 1  pinch basil

Directions

1. Drain jar of martini olives (reserve juice for dirty martinis). Stuff tiny bits of lemon peel into the holes.
2. Combine marinade ingredients. Let olives stand in the mixture 24 to 48 hours before serving.