Lemon Stuffed Olives Recipes
LEMON-STUFFED OLIVES
For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."
Provided by FLKeysJen
Categories Fruit
Time P1DT20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Drain jar of martini olives (reserve juice for dirty martinis). Stuff tiny bits of lemon peel into the holes.
- Combine marinade ingredients. Let olives stand in the mixture 24 to 48 hours before serving.
Nutrition Facts : Calories 90, Fat 7, SaturatedFat 0.9, Sodium 575.8, Carbohydrate 3.7, Fiber 1.7, Sugar 0.9, Protein 0.6
LEMON-GARLIC OLIVES
Steps:
- Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)
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