Zesty Lemon Olives

Zesty Lemon Olives
Photo by Scott Phillips

Ingredients

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

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

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