Kalamata Olives With Lemon and Anisette

Submitted by ellie_

"These are great as appetizers as part of a vegetable or condiment tray. Although it only takes five minutes to put everything together they need to marinate for 3 days before serving. Cooking time is marinating time (3 days). Recipe source: Bon Appetit (June 1984)"

 

• Ready In: 72hrs 5mins
• Ingredients: 4
• Yields: 1 pound

ingredients

• 1 lb greek kalamata olive, drained
• 2 tablespoons olive oil
• 2 tablespoons anisette
• 1 lemon

directions

1. Place olives in a jar and add oil and Anisette.
2. Using a serrated knife, cut lemon peel into one-inch wide strips and then cut each strip into 3 sprials and then add to olives.
3. Squeeze juice over olives.
4. Cover tightly and shake well.
5. Marinate at room temperature for three days, shaking jar daily.

Reviews

[Chef Kate]

These are delicous--I used ouzo and otherwise followed instructions--great result. Thanks, Ellie

 

[chia2160]

lovely light anise lemon flavor to these olives, i made several jars as gifts.i used sambucca and the peel of one lemon, pitted olives, keeper recipe.