Ingredients:
1 pound Greek olives, such as Kalamata
1/2 cup Greek olive oil
2 tablespoons dried Greek oregano
1 tablespoon dried rosemary
2 teaspoons chopped, fresh orange peel
1/2 cup Greek olive oil
Directions:
Place several paper towels on the counter and place the olives on top. Blot the olives with more paper towels to remove some of the brine.
Add the olives to a bowl and cover with olive oil. Toss in the oregano, rosemary, and orange peel. Cover the bowl with plastic wrap and place in the refrigerator for at least 24 hours and up to one week before serving.
When ready to serve, place in a serving bowl with all the seasonings and oil. You may add more olive oil just before serving so that people can dip their bread into it.
