Monday, January 26, 2015


1 lemon
1/2 cup olive oil
2 gloves garlic, crushed
3 sprigs fresh thyme
1 bay leaf
2 cups large kalamata olives, rinsed, drained

1. Sterilize jar and lid (see tip).

2. Meanwhile, using a vegetable peeler, peel and zest thinly from lemon, avoiding white pith.  Combine zest, oil, garlic, thyme and bay leaf in medium saucepan over medium heat; heat until warm and garlic begins to sizzle.  Add olives; cook over low heat 10 minutes.

3. Spoon hot olives into sterilized jar.  Seal jar while hot.

prep and cook time 15 minutes (+ standing)
serves 12

tip  To sterilize jars: wah the jar and lid in warm soapy water; rinse well.  Place jar in large saucepan and cover with water.  Bring to a boil and boil for 10 minutes.  Carefully drain water from jars; transfer jar and lid to a baking sheet lined with a clean tea towel.  Cover with a sheet of foil and place in a 200*F oven until dry.  Use straight from the oven.

Serve olives warm if you like or store olives in refrigerator for one week.

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