Lemon Olive Tapas

Recipe by BarbryT
READY IN: 12hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using brine-packed olives, drain them.
  • If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.
  • In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).
  • 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.
  • 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.
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