lemony spanish olives
My friend Tracie spent a year as an exchange student in Spain. This is her version of a fondly remembered Spanish treat!
prep time
20 Min
cook time
method
No-Cook or Other
yield
Ingredients
- 20 ounces green olives, stuffed with pimiento
- 1 can ripe green olives
- 5 cloves garlic, peeled and smashed
- 1 - lemon, sliced
- 1 tablespoon olive oil, extra virgin
How To Make lemony spanish olives
-
Step 1Combine both kinds of olives and all the brine from the original containers in an empty quart pickle jar or equivalent.
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Step 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.
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Step 3Top off with olive oil, cover and refrigerate. The longer they sit, the more lemony they taste!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Diet:
Dairy Free
Method:
No-Cook or Other
Culture:
Spanish
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