Lemon olives is a super quick and easy delicious party snack and perfect when served on a snack platter with Parmesan biscuits, biltong, droëwors and bresaola.
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Ingredients needed
Most of the ingredients needed to marinate olives quickly are probably lying around in your fridge and pantry already.
- Olives - Pitted green, black or mixed. When they're pitted, they take up more flavor from the marinade.
- Herbs - Any dried herbs will do. Like parsley, oregano or a few bay leaves.
- Oil - Good quality extra virgin olive oil.
- Seasoning - Salt and pepper.
- Lemon - Regular unwaxed lemons.
- Garlic (optional) - Minced or paper thinly sliced.
How to make it
- Drain the olives. Put into a bowl along with extra virgin olive oil.
- Peel some lemon rind and bruise it by rolling between your thumb and forefinger. This releases flavorful citrus oil from the skin. Cut the lemon in half and squeeze out ¼ of the juice onto the olives.
- Peel and mince 1 small garlic clove and add to the olives.
- Add the herbs and bay leaf.
- Season with salt and pepper.
- Mix it all together well and ideally let it sit overnight, but you can have it straight away.
Storage instructions
Will keep well for a few weeks in the fridge, stored airtight.
For best results, seal in a vacuum bag. The flavor will intensify, and it will last for many months.
Variations
- Add in some anchovies. My favorite.
- Use orange or lime instead of lemon, or combine the three.
- Add in fresh herbs like chopped parsley, oregano, or a few fresh rosemary or thyme sprigs.
- Add in chopped peppers for a little heat.
Serving suggestions
As a little snack at a BBQ when making crispy pork belly or grilled fish.
Also, as part of an antipasti Italian feast alongside roasted Romano peppers, sea bass crudo and crispy sourdough baguettes.
Add to salads like this authentic Greek salad.
Perfect on a snack board served with biltong, droëwors and bresaola.
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Recipe
Lemon olives
Ingredients
- 150 g (1 cups) pitted black olives
- 150 g (1 cups) pitted green olives
- 1 (1) lemon
- 26 g (2 tablespoon) olive oil - extra virgin
- 2 g (4) bay leaf - fresh or dry
- 2 g (¼ tablespoon) oregano - fresh or dry
- Salt and pepper to taste
Instructions
- Drain the olives. Put into a bowl along with extra virgin olive oil.
- Peel some lemon rind and bruise it by rolling between your thumb and forefinger. This releases the flavorful citrus oil from the skin. Cut the lemon in half and squeeze out ¼ of the juice onto the olives.
- Peel and mince 1 small garlic clove and add to the olives.
- Add the herbs and bay leaf.
- Season with salt and pepper.
- Mix it all together well and ideally let it sit overnight, but you can have it straight away.
Notes
- Can be stored airtight in the fridge for many months or in the freezer for longer.
- For the best flavor store in a vacuum bag in the fridge.
- To make it spicy, add some dried chili flakes or freshly chopped chili.
- You can use whole olives if you wish.
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