Mixed Provencal Olives with Lemon and Oregano

This recipe is from the post: Two More for Giving: Provencal Olives and Italian Glazed Almonds.

Martha Stewart’s Hors d’oeuvres Handbook

2 cups of assorted olives green and black, such as Niçoise, Nyons and Picholine
Wide strips of zest from one lemon
1 tablespoon of juice from the lemon
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons of dried oregano

Place the olives in a medium bowl. In a small saucepan, combine the lemon zest, vinegar, olive oil and lemon juice. Bring to a simmer and add the oregano. Remove from the heat and pour over the olives. Allow them to marinate at room temperature for at least 2 hours. The olives may be made 1 week ahead and kept refrigerated in aan airtight container. Return to room temp before serving Makes 2 cups.


1 thought on “Mixed Provencal Olives with Lemon and Oregano

  1. Pingback: Final Approach Weekend | bits and breadcrumbs

Tell me what you think... I love comments! :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s