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!


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


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  • 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


  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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