To a medium-large-sized saucepan/pot add all of the ingredients and over low (do not boil) for around 30 – 40 minutes until olives are fragrant and tender.
Use a slotted spoon to transfer the olives, garlic, and lemon peel to a large jar and store for up to 3 – 4 months in the fridge.
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Notes
Refrigerate the confit immediately once cooled. It will last between 2 – 3 weeks, but I’m sure you’ll finish it sooner. ☺Add this beautiful olive confit to salads, pizza, dips, dressings, and sauces!Don’t throw away the extra infused oil- be sure to use it for anything! Just like you would regular olive oil. It adds INCREDIBLE flavor.