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Lemon marinated olives

Lemon marinated olives

Olives are a testament to human ingenuity. In their natural state, they’re bitter. Hardly edible at all. But somehow, in the course of human history, someone got desperate enough (or perhaps it was an accident of some sort) that they fermented or cured some olives. And then they discovered the almost sinful delight they can be. Lust is really about the only way you can describe how a good olive can make people feel.

It’s also getting easier to find decent olives. I’m not a fan of the typical black olive or the green olives with the pimentos. They’re alright, but they pale in comparison to others. You can actually find halfway decent Calamatas at most supermarkets, now. Thankfully, which makes this recipe much easier to plan and execute.

The technique:

This is one of those so simple you can’t screw it up recipes.  The zest of a lemon, and the juice of two lemons, is mixed in with Aleppo pepper (you could use red pepper flakes or maybe cayenne or paprika, if you wanted), fresh cracked pepper, a single diced garlic clove, a little olive oil and a bowl full of Calamata olives.

The longer you let this marinate, the more flavorful it’s going to be.  When you’re done, and have eaten all the marinated olives you’re going to eat, chop up the chunks of lemon that are left over, then return the leftover olives and juice to the jar, to slowly marinate the rest of them.

The ingredients:

  • one bowl of Calamata olives
  • 1/4 teaspoon Aleppo pepper
  • zest of one lemon
  • juice of two lemons
  • fresh cracked pepper to taste
  • 1/4 cup olive oil
  • one diced garlic clove

If you try this, let me know how it works for you.  It’s an incredibly yummy recipe.

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