PCC Marinated Castelvetrano Olives

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  • 2 cups Castelvetrano olives
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon fennel seeds
  • 1/2 cup safflower-olive oil blend
  • 4 cloves garlic
  • 2 bay leaves, cut in half
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt, or to taste


Drain and pit olives. Combine all ingredients in a clean glass jar and marinate in the refrigerator for at least 2 days. Store in the refrigerator for up to 3 weeks.

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