- 4 teaspoons fresh rosemary leaves
- 5 strips lemon zest
- 4 cloves garlic, peeled and smashed
- 1 teaspoon whole black peppercorns
- 1/2 cup lemon juice
- 2 teaspoons extra-virgin olive oil
- 2 cups cracked green olives
- Combine rosemary, lemon zest, garlic, peppercorns, lemon juice and oil. Toss with olives.