Lemon-Stuffed Olives - cooking recipe

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

Preparation

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