Ingredients
1 pound pitted Castelvetrano olives
1/4 cup extra virgin olive oil
zest of 2 lemons
juice of 1 lemon
Directions
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Toss olives with olive oil, zest and juice. Let sit at least 1 hour before serving.
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These olives are great with cheese platters, salads and as garnishes.
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Use leftover olive oil for a light salad dressing.
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