This is a super easy way to spice up some store-bought olives for any festive occasion. The complex flavors and spices are reminiscent of the sort you might encounter in a mountainside cafe in Morocco.
2 cups olives
1/2 lemon cut into 1cm pieces
1/4 cup white wine vinegar
1 tbsp lemon juice
2 tbsp salt
4 sprigs rosemary
1/2 cup extra-virgin olive oil
Place olives and lemon pieces in a medium bowl; set aside.
In a small saucepan, combine lemon, vinegar, olive oil, and lemon juice; bring to a simmer, and stir in salt and rosemary. Pour over olives, and marinate at room temperature for at least 2 hours.
Olives may be made 1 week ahead and refrigerated in an airtight container. Return to room temperature before serving.