1 lemon
1 lb. Greek olives
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh oregano, chopped
Peel the rind from the lemon and cut into strips. Squeeze the juice of the lemon into a large bowl. Add the olives, olive oil, oregano, and lemon peel, tossing well to coat. Vacuum seal in a Seal-a-Meal Canister and allow the olives to marinate at room temperature for 3 days. Shake the jar daily to move the ingredients around. After 3 days, store in the refrigerator for 2 to 4 months.