Trim broccoli, cutting away and discarding tough portion of stems.
Cut broccoli lengthwise into 1-inch-wide strips.
Cook broccoli in a medium-sized covered saucepan in 1/2-inch boiling water until stem portion is just crisp-tender, 5 to 7 minutes.
Place broccoli in a serving bowl.
In a measuring cup combine olive oil, lemon juice, salt and black pepper.
Pour over broccoli, turning to coat completely.
Cover and refrigerate 2 to 4 hours, spooning olive oil mixture over broccoli occasionally.