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    • #268331

      2 cups large green Sicilian olives
      1 lemon, zest cut in strips
      1 handful fresh rosemary sprigs, needles stripped from the stems
      1 handful fresh thyme sprigs, leaves stripped from the stems
      1 handful fresh basil, hand-torn
      Kosher salt and freshly ground black pepper
      Extra-virgin olive oil
      Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper.

      Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers

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