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.)
Provided by BarbryT
Categories Vegetable
Time 12h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 201.7, Fat 20.6, SaturatedFat 2.8, Sodium 1156, Carbohydrate 6.7, Fiber 3.3, Sugar 1.1, Protein 1.3
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