Lemony Spanish Olives

Name: Lemony Spanish Olives
Prep time: 20 min
Total time: 20 min
Cuisine: Spanish
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

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By Carolyn Haas
@Linky1

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

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Prep:

20 Min

Method:

No-Cook or Other

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
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How to Make Lemony Spanish Olives

Step-by-Step

Combine both kinds of olives and all the brine from the original containers in an empty quart pickle jar or equivalent.
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.
Top off with olive oil, cover and refrigerate.
The longer they sit, the more lemony they taste!

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