Marinated Green Olives with Oregano

• 1 pound medium to large Greek or Mediterranean-style green olives
• 5 tablespoons pomegranate molasses*
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh oregano
• 1 lemon, thinly sliced
• 1/8 teaspoon dried crushed red pepper

1. Rinse olives thoroughly under cold running water.
2. Drain well.
3. Pat olives dry with paper towels.
4. Transfer olives to medium bowl.
5. Add remaining ingredients and toss to blend.
6. Let stand 2 hours at room temperature to blend flavors.
7. (Can be made 1 week ahead.
8. Cover and refrigerate.
9. Let stand at room temperature 1 hour before serving.)
10. *A thick syrup available at Middle Eastern markets and some supermarkets.

green olives, pomegranate molasses, extravirgin olive oil, fresh oregano, lemon, red pepper

Taken from www.epicurious.com/recipes/food/views/marinated-green-olives-with-oregano-103479 (may not work)