Green Olives with Lemon and Rosemary

Green Olives with Lemon and Rosemary Recipe - A Savory Appetizer

Preparation time: 10 minutes | Servings: 4

Introduction

Green olives with lemon and rosemary is a delicious and flavorful dish that is perfect for serving as an appetizer or snack. The combination of tangy olives, zesty lemon, and aromatic rosemary creates a unique and refreshing flavor profile that is sure to impress your guests.

History

This recipe is inspired by Mediterranean cuisine, where olives are a staple ingredient in many dishes. The addition of lemon and rosemary adds a fresh and herbaceous twist to the traditional green olive recipe, making it a modern and sophisticated appetizer option.

Ingredients

2 strips of lemon rind (yellow part only), peeled with a vegetable peeler
0.5 lb (227 g) green olives
1 tsp crumbled dried rosemary Leaves
1 thinly sliced garlic clove
Pieces of 1 bay leaf
0.25 cup extra virgin olive oil

How to prepare

1. Peel 12 strips of lemon rind (only the yellow part) using a vegetable peeler or paring knife.
2. Combine the lemon rind strips, rosemary, garlic, bay leaf, and olive oil in a plastic container with a lid. Allow the mixture to marinate for as long as possible, ideally 1 hour, to allow the flavors to blend. It can be stored in the refrigerator for up to 2 weeks.

Variations

Add a pinch of red pepper flakes for a spicy kick.
Substitute fresh rosemary for dried rosemary for a more intense flavor.
Use black olives instead of green olives for a different flavor profile.

Cooking Tips & Tricks

Make sure to use high-quality green olives for the best flavor.

- Marinating the olives in the lemon, rosemary, and garlic mixture for at least 1 hour will allow the flavors to meld together and intensify.

- Store the marinated olives in the refrigerator for up to 2 weeks for a quick and easy appetizer option.

Serving Suggestions

Serve green olives with lemon and rosemary as a part of a Mediterranean-inspired appetizer platter with cheese, cured meats, and crusty bread.

Cooking Techniques

Marinating the olives in the lemon, rosemary, and garlic mixture allows the flavors to meld together and intensify.

Ingredient Substitutions

Use fresh lemon juice instead of lemon rind for a more intense citrus flavor.

- Substitute thyme or oregano for rosemary for a different herbaceous twist.

Make Ahead Tips

Marinate the olives in the lemon, rosemary, and garlic mixture ahead of time and store in the refrigerator for up to 2 weeks for a quick and easy appetizer option.

Presentation Ideas

Serve green olives with lemon and rosemary in a small bowl or on a platter garnished with fresh rosemary sprigs for a beautiful presentation.

Pairing Recommendations

Pair green olives with lemon and rosemary with a crisp white wine or a refreshing gin and tonic for a perfect appetizer pairing.

Storage and Reheating Instructions

Store leftover green olives with lemon and rosemary in an airtight container in the refrigerator for up to 2 weeks. Serve at room temperature for the best flavor.

Nutrition Information

Calories per serving

Each serving of green olives with lemon and rosemary contains approximately 70 calories.

Carbohydrates

Each serving of green olives with lemon and rosemary contains approximately 2 grams of carbohydrates.

Fats

Each serving of green olives with lemon and rosemary contains approximately 7 grams of fats.

Proteins

Each serving of green olives with lemon and rosemary contains approximately 1 gram of protein.

Vitamins and minerals

Green olives are a good source of vitamin E, iron, and copper.

Alergens

This recipe contains olives and olive oil, which may be allergens for some individuals.

Summary

Green olives with lemon and rosemary is a low-carb and flavorful appetizer option that is rich in healthy fats and antioxidants.

Summary

Green olives with lemon and rosemary is a delicious and flavorful appetizer option that is perfect for serving at your next gathering. The combination of tangy olives, zesty lemon, and aromatic rosemary creates a unique and refreshing flavor profile that is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a sunny afternoon in the summer of 1965 when I was visiting my dear friend Maria in her quaint little village in Italy. Maria was known throughout the village for her incredible culinary skills, and she had invited me over to teach me a special recipe that had been passed down through her family for generations.

As I walked into Maria's cozy kitchen, the air was filled with the delightful aroma of fresh herbs and spices. Maria greeted me with a warm smile and a hug before pulling out a large bowl of green olives, a few lemons, and a sprig of fresh rosemary from her garden.

"Today, I am going to teach you how to make my family's favorite dish - Green Olives with Lemon and Rosemary," Maria said with a twinkle in her eye.

I watched in awe as Maria expertly sliced the lemons and chopped the rosemary, all the while sharing stories of her grandmother and the love and care she put into each dish she prepared. Maria explained that the key to making this dish truly special was to marinate the olives in a mixture of lemon juice, olive oil, and rosemary for at least 24 hours to allow the flavors to fully develop.

As we sat down to enjoy the finished dish, I was amazed at how the tangy lemon and fragrant rosemary perfectly complemented the briny olives. The combination of flavors was like nothing I had ever tasted before, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made Green Olives with Lemon and Rosemary countless times, each time reminiscing about that sunny afternoon in Maria's kitchen. I have shared the recipe with friends and family, passing down the tradition of this delicious dish to the next generation.

One of my fondest memories of making this recipe was when my granddaughter, Emily, came to visit me one summer. She was curious about the various recipes I had collected over the years and was eager to learn more about the dishes that had been a part of my life for so long.

I decided to teach Emily how to make Green Olives with Lemon and Rosemary, hoping that she would find as much joy in preparing it as I had. Together, we gathered the ingredients and set to work marinating the olives, slicing the lemons, and chopping the rosemary just as Maria had taught me so many years ago.

As we sat down to enjoy the finished dish, I watched with pride as Emily took her first bite and her eyes lit up in delight. The familiar flavors of tangy lemon and aromatic rosemary brought back memories of my own first taste of this dish, and I knew that the tradition would live on through Emily and future generations.

As I look back on the many recipes I have learned over the years, Green Olives with Lemon and Rosemary holds a special place in my heart. It is a dish that has not only brought joy to my loved ones but has also served as a reminder of the cherished memories shared with friends like Maria.

So, the next time you find yourself in need of a new and exciting recipe to try, I highly recommend giving Green Olives with Lemon and Rosemary a chance. The flavors are sure to transport you to a sunny afternoon in Italy, where the air is filled with the delightful aroma of fresh herbs and spices, and the love and care put into each dish is truly evident.