1/5 Photos of Lemon Olive Tapas
12 hrs 10 mins
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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- 1 pint good green olives (or both mixed) or 1 pint black olives (or both mixed)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- 3 bay leaves
- 3 sprigs fresh rosemary or 3 sprigs fresh thyme
- 1/2 teaspoon fennel seed, lightly crushed
- 4 -5 garlic cloves, cut in half lengthwise
- 1 pinch dried red pepper flakes (optional)
- 2 medium lemons
- 3 tablespoons extra virgin olive oil
- 1If using brine-packed olives, drain them.
- 2If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.
- 3In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).
- 4Zest 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.
- 5Add 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.
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Nutritional Facts for Lemon Olive Tapas
Serving Size: 1 (73 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 201.7
- Calories from Fat 185
- Total Fat 20.5 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 1156.0 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 3.3 g
- Sugars 1.1 g
- Protein 1.2 g
The following items or measurements are not included: