Italian Foods 

Zesty lemon olives



Zesty lemon olives

Zesty lemon olives

Lemon and herbs turn ordinary olives into something special. Make a batch or two to have on hand when guests drop by; they’ll keep in the refrigerator for a few weeks.

– Yields 1 pint.
– 1 pint oil- or brine-packed.
– olives, green or black or a mix.
– ¼ tsp. kosher salt.
– ½ tsp. black peppercorns.
– 3 bay leaves.
– Several sprigs of rosemary or thyme.
– ½ tsp. fennel seeds, lightly crushed.
– 4 or 5 cloves garlic, cut in half lengthwise.
– Big pinch of dried red chile.
– flakes (optional).
– 2 medium lemons.
– 3 Tbs. extra-virgin olive oil.


Step 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 chile 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.

Related posts