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Zesty Lemon Olives

  • 1450minutes
  • 726calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pint oil packed olives (green or black or a mix and cerignola olives work especially well) or 1 pint brine packed olive (green or black or a mix and cerignola olives work especially well)

  2. 1/4 teaspoon kosher salt

  3. 1/2 teaspoon black peppercorns

  4. 3 bay leaves

  5. 3 sprigs rosemary or 3 sprigs thyme

  6. 1/2 teaspoon fennel seed , lightly crushed

  7. 4 -5 garlic cloves , cut in half lengthwise

  8. 1 big pinch dried red pepper flakes

  9. 2 medium lemons , zest (see instruction #2)

  10. 3 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic and red pepper flakes.

  2. Zest the lemons (yellow only) in whatever size zest you like--a mix of finely grated zest for the brightest flavor and larger strips for color. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.

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