Yield: Yields 1 pint
Lemon and herbs turn ordinary olives into something special. Make a batch or two of these ahead of the holiday rush to have on hand when guests drop by; they’ll keep in the refrigerator for a few weeks.
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These were a cinch to do & my party guests loved them!
This is a wonderful recipe for holiday gift giving. I made it last year and the few olives left in the bottom of the jar were still delicious one year later. Yum!! A wonderful blend of tangy, salty, hot, and tart!
This is a fantastic recipe - I used an italian green olive (Cerignolas I think) that were super fresh and tasty to begin with but this put them over the top! I served them in a swing top jar for a nice presentation and they were the first thing to run out at my party!
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