Lemon-Garlic Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 cups
- 10 whole black peppercorns
- 3 tablespoons fresh lemon juice
- Carbohydrate 8 g(3%)
- Fat 8 g(12%)
- Fiber 3 g(13%)
- Protein 1 g(2%)
- Saturated Fat 1 g(5%)
- Sodium 522 mg(22%)
- Calories 96
Preparation Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)
Preparation Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)
