Green Olives with Lemon and Rosemary

Description
Perk up jarred olives with a couple of simple additions, and watch them disappear.

Ingredients
Rind (yellow part only) from 2 lemons, peeled with a vegetable peeler and cut into 2 strips 1/2 pound green olives 1 teaspoon crumbled dried rosemary leaves 1 garlic clove, thinly sliced 1 bay leaf, broken into pieces 1/4 cup extra virgin olive oil

Directions
1. Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife. 2. Mix rind strips, olives, rosemary, garlic, bay leaf and olive oil in a plastic container with a lid. Marinate for as long as possible, preferably 1 hour, for flavors to blend. Olives can be kept in the refrigerator for up to 2 weeks.