Ingredients

• 2 cups, Picholine Olives (8 to 10 ounces)
  
• zest of half a lemon
  
• 1/4 cup, white wine vinegar
  
• 1/2 cup, il Fustino Mission Reserve EVOO
  
• 1 tablespoon, fresh lemon juice
  
• 2 teaspoons, dried oregano
  

Method

1. Place olives in a medium bowl.
   
2. In a small saucepan, combine vinegar, olive oil, and lemon juice. Bring to a simmer turn off heat and add the oregano. Pour over the olives, add lemon zest and toss. Let olives marinate at room temperature for at least 2 hours.
   
3. The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before servings