Ingredients for Zesty Lemon Olives
- 2 cups pitted olives (Castelvetrano or Kalamata recommended)
- Kosher Salt
- Black Peppercorns
- 2 bay leaves
- Rosemary
- Fennel Seed
- Garlic Cloves
- Dried Red Pepper Flakes
- 2 lemons, zested (about 1 tablespoon finely grated and additional zest in ribbons)
- Olive Oil
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How to Make Zesty Lemon Olives
- If using brine-packed olives, drain them thoroughly and pat dry with paper towels.
- In a medium bowl, combine 2 cups pitted olives (such as Castelvetrano or Kalamata), 1 teaspoon kosher salt, 1 teaspoon black peppercorns, 2 bay leaves, 2 sprigs fresh rosemary, 1 teaspoon fennel seeds, 2 cloves garlic, minced, and 1/4 teaspoon red pepper flakes.
- Zest 2 lemons: Use a microplane to finely grate about 1 tablespoon of zest for maximum flavor, and then use a vegetable peeler to create larger lemon zest ribbons for visual appeal. Add both types of zest to the bowl.
- Add 1/2 cup extra virgin olive oil to the olives and mix gently but thoroughly to combine.
- Pour the olive mixture into a clean, airtight jar. Seal tightly and refrigerate for at least 24 hours (or up to several weeks) to allow the flavors to meld. Serve chilled.
- Garnish with additional lemon zest or fresh herbs before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
12g
Fat
47g
Carbs
11g
