Lemon Olive Tapas

Name: Lemon Olive Tapas
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 4-6 serving(s)
Ingredients: 1 pint good green olives (or both mixed) or 1 pint black olives (or both mixed); 1/4 teaspoon kosher salt; 1/2 teaspoon black peppercorns; 3 bay leaves; 3 sprigs fresh rosemary or 3 sprigs fresh thyme; 1/2 teaspoon fennel seed, lightly crushed; 4 -5 garlic cloves, cut in half lengthwise; 1 pinch dried red pepper flakes (optional); 2 medium lemons; 3 tablespoons extra virgin olive oil

Submitted by BarbryT

"I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)"

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photo by Chef floWer

Ready In:: 12hrs 10mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 pint good green olives (or both mixed) or 1 pint black olives (or both mixed)
¹⁄₄ teaspoon kosher salt
¹⁄₂ teaspoon black peppercorns
3 bay leaves
3 sprigs fresh rosemary or 3 sprigs fresh thyme
¹⁄₂ teaspoon fennel seed, lightly crushed
4 -5 garlic cloves, cut in half lengthwise
1 pinch dried red pepper flakes (optional)
2 medium lemons
3 tablespoons extra virgin olive oil

directions

If using brine-packed olives, drain them.
If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.
In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).
Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice.
Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle.

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Reviews

YUM! And I haven't even marinated them yet. Having a tapas party tonight and bet they'll be a hit.

jerison
DELICIOUS! (And it is soooo easy to make!) Made it the day before yesterday and enjoyed yesterday, with cubbed cheese and a margarita! My husband also loved. Will be making for when our friends come to have dinner with use. Thanks for such a delicious recipe.

EURrosa1
These were divine and were served on New Year's Day. The only thing I left out was the fennel, since I don't care for it. I even took some, wrapped them in a foil packet, and heated in the oven for about 10 minutes, which was really tasty. I will be serving this again! Made for PRMR Tag Game.

JackieOhNo!
What a little gem to pull from the fridge when guests drop in... simple enough to make, yet the olives have a degree of sophistication with the addition of the lemon and fresh herbs that elevate my Costco kalamatas to new heights. The combination of flavours is delicious, and keeps getting better the longer they marinate. I know I will have to make more soon.

Sweet Baboo
I love olives and I love lemon so I knew this recipe would be perfect for me :) I used both green olives and Kalamata olives. Only changes I made was I crushed the garlic and had to leave out the dried pepper flakes so Little Miss (DD) was able to eat it as well. We ate half of the serving, so we have the other half tomorrow which will be marinated for about 12 hours. Thank you BarbryT

Chef floWer