Kalamata Olives With Lemon and Anisette

• 1 lb greek kalamata olive, drained
• 2 tablespoons olive oil
• 2 tablespoons anisette
• 1 lemon

1. Place olives in a jar and add oil and Anisette.
2. Using a serrated knife, cut lemon peel into one-inch wide strips and then cut each strip into 3 sprials and then add to olives.
3. Squeeze juice over olives.
4. Cover tightly and shake well.
5. Marinate at room temperature for three days, shaking jar daily.

greek kalamata olive, olive oil, anisette, lemon

Taken from www.food.com/recipe/kalamata-olives-with-lemon-and-anisette-106276 (may not work)