Lemony Spanish Olives Recipe

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Lemony Spanish Olives

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


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!

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Spanish
Dietary Needs: Dairy Free
Other Tag: Quick & Easy