Ingredients
-
1
-
1/4
-
1/2
-
3
-
3
-
1/2
-
4 - 5
-
1
-
2
-
3
-
-
-
-
-
Directions
Lemon Olive Tapas, 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 ), YUM! And I haven’t even marinated them yet Having a tapas party tonight and bet they’ll be a hit , 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
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Steps
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1
Done
|
If Using Brine-Packed Olives, Drain Them. |
|
2
Done
|
If You Wish, You May Whack Them With a (clean) Hammer or Rolling Pin to "crack" Them So the Seasonings Penetrate Further. |
|
3
Done
|
in a Medium Bowl, Combine the Olives, Salt, Peppercorns, Bay Leaves, Herb Sprigs, Fennel Seeds, Garlic, and Red Pepper Flakes (if Using). |
|
4
Done
|
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. |
|
5
Done
|
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. |
