Lemony Spanish Olives

Lemony Spanish Olives

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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!

Rating:

★★★★★ 1 vote

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

How to Make Lemony Spanish Olives

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!

Printable Recipe Card

About Lemony Spanish Olives

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



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