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.)

Ingredients Nutrition


  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.


Most Helpful

YUM! And I haven't even marinated them yet. Having a tapas party tonight and bet they'll be a hit.

jerison February 18, 2010

DELICIOUS! (And it is soooo easy to make!) Made it the day before yesterday and enjoyed yesterday, with cubbed cheese and a margarita! My husband also loved. Will be making for when our friends come to have dinner with use. Thanks for such a delicious recipe.

MrsK May 14, 2009

These were divine and were served on New Year's Day. The only thing I left out was the fennel, since I don't care for it. I even took some, wrapped them in a foil packet, and heated in the oven for about 10 minutes, which was really tasty. I will be serving this again! Made for PRMR Tag Game.

JackieOhNo! January 02, 2009

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