Zesty Lemon Olives

Zesty Lemon Olives
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • Big pinch dried red pepper flakes (optional)
  • ½ tsp. black peppercorns
  • ½ tsp. fennel seeds, lightly crushed
  • ¼ tsp. kosher salt
  • 4 or 5 cloves garlic, cut in half lengthwise
  • 2 medium lemons
  • + 3 more ingredients
    • 1 pint oil- or brine-packed olives, green or black or a mix
    • Several sprigs of rosemary or thyme
    • 3 bay leaves

If using brine-packed olives, drain them. 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...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network