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Zesty Lemon Olives

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“Quick to prepare and party-worthy. Keeps well refrigerated for several weeks. From Fine Cooking. No cooking is required, but I included 24 hours for marinating as the cook time.”
24hrs 10mins
1 pint

Ingredients Nutrition


  1. If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic and red pepper flakes.
  2. Zest the lemons (yellow only) in whatever size zest you like--a mix of finely grated zest for the brightest flavor and larger strips for color. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.

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