Lemon Olive Tapas
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
495
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).