Roman-Style Olives (Olive alla Romana)
These olives only need to marinate a few hours before serving. They will keep in the refrigerator, tightly covered, for several weeks.
Course
Appetizers and Nibbles
Cuisine
Italian
Servings
Prep Time
8
10
minutes
Passive Time
3
hours
Servings
Prep Time
8
10
minutes
Passive Time
3
hours
Ingredients
1/2
pound
oil-cured black olives
2
cloves garlic
cut into slivers
1/4
teaspoon
crushed red pepper
or to taste
1/2
teaspoon
dry oregano
1/4
teaspoon
fennel seeds
crushed
3
tablespoons
extra virgin olive oil
2
teaspoons
fresh lemon juice
thin lemon slices
cut from about two wedges of lemon
Instructions
Combine all ingredients. Mix well. Cover and allow to sit at room temperature a few hours, stirring occasionally.
Recipe Notes
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