Lemony Spanish Olives Recipe

No Photo

Have you made this?

 Share your own photo!

Lemony Spanish Olives

Carolyn Haas

By
@Linky1

My friend Tracie spent a year as an exchange student in Spain. This is her version of a fondly remembered Spanish treat!


Featured Pinch Tips Video

Rating:

Comments:

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

20 oz
green olives, stuffed with pimiento
1 can(s)
ripe green olives
5 clove
garlic, peeled and smashed
1
lemon, sliced
1 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
Combine both kinds of olives and all the brine from the original containers in an empty quart pickle jar or equivalent.
2
Add garlic cloves, lemon slices to jar. Use wooden spoon to smash the lemons a bit to release juice into brine and to distribute garlic and lemons throughout the olives.
3
Top off with olive oil, cover and refrigerate.
The longer they sit, the more lemony they taste!

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Dairy Free
Other Tag: Quick & Easy