Lemony Spanish Olives
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- 20 oz
- green olives, stuffed with pimiento
- 1 can(s)
- ripe green olives
- 5 clove
- garlic, peeled and smashed
- lemon, sliced
- 1 Tbsp
- olive oil, extra virgin
1Combine both kinds of olives and all the brine from the original containers in an empty quart pickle jar or equivalent.
2Add 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.
3Top off with olive oil, cover and refrigerate.
The longer they sit, the more lemony they taste!