Real Recipes From Real Home Cooks ®

lemony spanish olives

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

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

(1 rating)
prep time 20 Min
method No-Cook or Other

Ingredients For lemony spanish olives

  • 20 oz
    green olives, stuffed with pimiento
  • 1 can
    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!