Lemony Spanish Olives
By
Carolyn Haas
@Linky1
1
My friend Tracie spent a year as an exchange student in Spain. This is her version of a fondly remembered Spanish treat!
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
- 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!
About Lemony Spanish Olives
Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Dairy Free
Other Tag: Quick & Easy
