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Buttery olives take on a bright new dimension when marinated in Meyer lemon zest, fennel pollen and Jordan Estate Extra Virgin Olive Oil.
2 cups Picoline olives, pitted or pit in
2 cups Niçoise olives, pitted or pit in
1 cup Marcona almonds
½ tsp fennel pollen
6 sprigs fresh lemon thyme (dry may be substituted)
6 sprigs fresh marjoram (dry may be substituted)
1 Meyer lemon, zested
1 orange, zested
In a nonreactive bowl, combine olives, almonds, spices and zest. Add Jordan Extra Virgin Olive Oil and gently toss. Divide into mason jars. Cover and set aside to marinate at room temperature for eight hours or in a refrigerator for a minimum of 24 hours (or up to three days). Before serving, allow to come to room temperature. Olives will hold for up to one week.
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