Lemon Olive Tapas

"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.)"
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
photo by AaliyahsAaronsMum photo by AaliyahsAaronsMum
Ready In:
12hrs 10mins




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. YUM! And I haven't even marinated them yet. Having a tapas party tonight and bet they'll be a hit.
  2. 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.
  3. 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.
  4. What a little gem to pull from the fridge when guests drop in... simple enough to make, yet the olives have a degree of sophistication with the addition of the lemon and fresh herbs that elevate my Costco kalamatas to new heights. The combination of flavours is delicious, and keeps getting better the longer they marinate. I know I will have to make more soon.
  5. I love olives and I love lemon so I knew this recipe would be perfect for me :) I used both green olives and Kalamata olives. Only changes I made was I crushed the garlic and had to leave out the dried pepper flakes so Little Miss (DD) was able to eat it as well. We ate half of the serving, so we have the other half tomorrow which will be marinated for about 12 hours. Thank you BarbryT


<p>&nbsp;</p> 8724194"
View Full Profile

Find More Recipes