Marinated Olives

Ingredients

• 8 anchovy fillets, chopped
• 1/4 cup fresh thyme leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 cups pitted Greek black olives, drained
• 2 cups pitted green olives in brine, drained
• 1 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 2 tablespoons finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon freshly ground pepper

Directions

Stir together all ingredients. Cover and chill.

Allow olives to marinate at least overnight or up to three days. Warm to room temperature before serving.

Yield: 3 3/4 cups.

Source: Athens Banner-Herald – Athens, Georgia