Lemony Spanish Olives

Lemony Spanish Olives Recipe

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Carolyn Haas


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

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20 Min
No-Cook or Other


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

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!

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