Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.

Lemon-Rosemary-Marinated Ripe Olives

prep time: 10
cook time: 1


  • 1/2 lemon, sliced thin
  • 1/4 cup fresh lemon juice
  • 3 large shallots, sliced thin
  • 3 tablespoons chopped fresh rosemary or 1 tablespoon crumbled dried
  • 1 teaspoon dried hot red pepper flakes
  • 2 6 ounce cans ripe olives, drained (about 3 cups)
  • about 1 1/2 cups olive oil


In a 1 quart glass jar with a tight-fitting lid combine the sliced lemon, the lemon juice, the shallots, the rosemary, and the red pepper flakes. In a saucepan of boiling water blanch the olives for 1 minute, drain them well in a colander, and add them to the jar while they are still warm. Add enough oil to the jar to just cover the olives. Seal the jar with the lid and shake it several times to combine and distribute the ingredients. Let the olives stand in a cool, dark place, shaking them daily, for 3 days. The olives keep, covered and chilled, indefinitely.