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Cured Olives Lemon and Herbs
Add this quick olive appetizer with a side of freshly baked bread.
Ingredients
- 4 cups assorted fresh olives, not pitted
- 1 large lemon
- 8 large garlic cloves, halved
- 1 medium onion, sliced
- 6-8 anchovy fillets
- 1 sprig fresh rosemary, cut into 1 -inch pieces
- 1 teaspoon each of oregano, fennel seed, lavender
- Extra Virgin Olive Oil
Instructions
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Make a slit with a sharp knife one side of each olive.
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Use a sharp knife or peeler and peel the lemon in spirals
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Using a crock or glass bowl, layer the olives with 1/2 cup measurements with lemon peel, garlic clove, onion slice, anchovy fillet, rosemary and herbs.
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Cover with olive oil.
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Store in a cool dark place for at least 3 days or up to one week. Taste! If still bitter continue aging, until flavor is right.
Recipe Notes
Fresh olives can be found at your local olive oil farm. Or check with farmer's at your local farmer's market. Do not use already seasoned or canned olives.