As published in the Los Angeles Times
Total time: 10 minutes, plus 1 hour marinating time
Servings: 12

• 1 pound (about 2 1/2 to 3 cups) black, green or mixed olives
• 6 tablespoons olive oil, divided
• 1 clove garlic, thinly sliced
  4 strips lemon peel, removed with vegetable peeler1 tablespoon chopped rosemary
• 2 whole small dried red chiles
• 1/4 cup lemon juice

1. Place the olives in a strainer and rinse under running water. Transfer them to a large nonreactive bowl.

2. Heat 2 tablespoons of the olive oil in a skillet with the garlic, lemon peel, rosemary and chiles and cook over medium heat until the garlic softens and the herbs are fragrant, about 3 minutes. Add to the olives.

3. Add the lemon juice and the remaining olive oil, seal tightly with plastic wrap and set aside to marinate, at least one hour. If tightly covered and refrigerated, the olives will keep for several weeks.

Makes about 3 cups.Each of 12 servings: 84 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 308 mg. sodium.