Lemon Olive Tapas

Total Time
12hrs 10mins
Prep
10 mins
Cook
12 hrs

I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)

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Ingredients

Nutrition

Directions

  1. If using brine-packed olives, drain them.
  2. If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.
  3. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).
  4. 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.
  5. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle.