You can always have a jar of these waiting for you in your fridge. The woosy rosemary with the lemon and garlic are a nice mix, but you can use other herbs like thyme or oregano.
1 large lemon
8 oz. black olives (i.e. gaeta, nicoise, kalamata)
1 teasoon chopped fresh rosemary leaves
2 large garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
Freshly ground black pepper
Use a vegetable peeler to remove the yellow skin from the lemon, leaving behind the bitter white pith, the the lemon zest into very thin 1/2 inch long strips.
Mix the olives, lemon zest, rosemary and garlic in a large mason jar with a lid. Add the oil and some black pepper. Cover the jar and turn it to mix it all up.
Put in the fridge and let marinate for at least a day, turning the jar occasionally to redistribute everything. They can be kept in the fridge for several weeks and just get better over time. Before serving, bring to room temp.
You can serve with some cheese and bread and cocktails :)
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