Picholine Olives (8 to 10 ounces)
zest of half a lemon
white wine vinegar
il Fustino Mission Reserve EVOO
fresh lemon juice
Place olives in a medium bowl.
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.
The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before servings