Instructions: Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife.

Mix rind strips, olives, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate at least 1 hour for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.

This recipe yields 8 servings.

Description: "Perk up jarred olives with a couple of simple additions, and watch them disappear."

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