Lemon-and Herb-Spiced Olives

Name: Lemon-and Herb-Spiced Olives
Yield: Makes 4 cups
Ingredients: 4 cups unpitted green olives, or a combination of Nicoise and Moroccan green and black olives, drained of brine; 4 cups unpitted green olives, or a combination of Nicoise and Moroccan green and black olives, drained of brine; 4 cups unpitted green olives, or a combination of Nicoise and Moroccan green and black olives, drained of brine; 4 cups unpitted green olives, or a combination of Nicoise and Moroccan green and black olives, drained of brine; 4 cups unpitted green olives, or a combination of Nicoise and Moroccan green and black olives, drained of brine; Approximately 1 cup virgin olive oil; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 2 whole red chili peppers, julienned; 4 large garlic cloves, peeled and crushed; 6 white peppercorns, crushed; 6 black peppercorns, crushed; Zest of 1 lemon, julienned; 1 teaspoon mustard seeds, crushed

Preparation info

Makes
4
cups

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

Spiced olives are the perfect accompaniment to aperitifs and wine, or served with an alfresco lunch.

Ingredients

4 cups unpitted green olives, or a combination of Nicoise and Moroccan green and black olives, drained of brine
Approximately

Side dish
Vegan
Gluten-free

Method

Lightly crush the olives with the back of a chopping knife on a cutting board. This will cause them to absorb more of the flavors.

In a small sauté pan, heat ½ cup olive oil over medium heat. Add all the ingredients except the olives and warm for about 3 minutes or until the herbs and spices release their aromas.

Place the olives in a quart jar or ceramic container. Add the rema