Sunday’s Recipe: Marinated Lemon-Garlic Olives

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These are addictive!!  The olives need to be made at least a week ahead of time so all the flavors can blend.  I usually make a couple jars of these at a time, because they can keep as long as a month, and are perfect to pull out for some nibbles, or used to embellish a martini.

Marinated Lemon-Garlic Olives

1 jar (10 ounces) large green pimiento-stuffed Spanish olives
3 sprigs fresh oregano
3 large garlic cloves, crushed
2 lemon wedges
10 whole black peppercorns
3 Tablespoons fresh lemon juice

1.  Drain olives, reserving the brine.  Rinse olives, drain well.
2.  Carefully layer the olives, oregano sprigs, garlic, lemon wedges, and peppercorns in the olive jar.  (all olives may not fit back in, so reserve for other uses).
3.  Add fresh lemon juice to jar.  Add enough of the reserved brine to fill the jar.  Place lid tightly on jar; shake well.  Let olives marinate at least one week in the refrigerator, or up to one month.  Makes about 1-1/2 cups olives.

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