Kalamata Olives With Lemon and Anisette
- 1 lb greek kalamata olive, drained
- 2 tablespoons olive oil
- 2 tablespoons anisette
- 1 lemon
- Place olives in a jar and add oil and Anisette.
- 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.
- Squeeze juice over olives.
- Cover tightly and shake well.
- 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)