Curried Olives

Kathie Carr


This is an old recipe from my first husband's mother. She never told me where she found it but the family liked these olives and others she made, too.

I haven't made this recipe in a long time so don't have a picture. I will probably make a batch of these for Easter and will post a picture then.

★★★★★ 2 votes
15 Min


1 Tbsp
finely chopped onion
2 Tbsp
lemon juice
1 Tbsp
curry powder, use mild sweet or hot as you prefer
1/2 c
olive oil
1 1/2 c
drained pimento stuffed green olives


1Combine onion, lemon juice, and curry powder. With mixer or blender mix in oil. Put olives in a jar and pour oil over all. Cover and refrigerate for at least 3 days for the olives to develop full flavor.

Serve as an appetizer or part of an antipasto plate.

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