Rosemary-Lemon Olives - cooking recipe

Ingredients

6 cups Spanish olives, drained
1/4 cup olive oil
1 1/2 tablespoons fresh rosemary, chopped
1 tablespoon lemon zest
2 garlic cloves, thinly sliced

Preparation

Heat all ingredients in a saucepan over medium heat until warm, about 2-3 minutes.
Remove from heat and let olives cool.
Let marinate at room temperature for at least 1 hour before serving.
***Can refrigerate olives for up to 2 weeks in an airtight container.