Name: Lemon-Garlic Olives
Yield: Makes about 1 1/2 cups
Ingredients: 1 10-ounce jar large green pimiento-stuffed Spanish olives; 3 fresh oregano sprigs; 3 large garlic cloves, crushed; 2 lemon wedges; 10 whole black peppercorns; 3 tablespoons fresh lemon juice

These can be enjoyed on their own, added to recipes or used to embellish a Martini.

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

1 10-ounce jar large green pimiento-stuffed Spanish olives

3 fresh oregano sprigs

3 large garlic cloves, crushed

2 lemon wedges

10 whole black peppercorns

3 tablespoons fresh lemon juice

Preparation

Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)

TagsGarlic Root Vegetable Vegetable Olive Lemon Citrus Fruit Bon Appétit

Recipe notes

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