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Zesty Lemon Olives

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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.

  • 1 pint oil- or brine-packed olives, green or black or a mix
  • 1/4 tsp. kosher salt
  • 1/2 tsp. black peppercorns
  • 3 bay leaves
  • Several sprigs of rosemary or thyme
  • 1/2 tsp. fennel seeds, lightly crushed
  • 4 or 5 cloves garlic, cut in half lengthwise
  • Big pinch dried red pepper flakes (optional)
  • 2 medium lemons
  • 3 Tbs. extra-virgin olive oil

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, if using. Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice. 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.

nutrition information (per serving):
Size : per 12 g. (2-3 olives); Calories (kcal): 30; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0; Sodium (mg): 150; Cholesterol (mg): 0; Fiber (g): 0;

Photo: Scott Phillips

These were a cinch to do & my party guests loved them!

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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