Lemon Olives

Introduction

History

The origins of lemon olives can be traced back to Mediterranean cuisine, where olives are a staple ingredient. The addition of lemon juice and fresh herbs adds a bright and citrusy flavor to the olives, making them a popular dish for entertaining.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to rinse the olives well before marinating them to remove any excess salt.

- Use fresh herbs for the best flavor. Cilantro and parsley work well in this recipe, but you can also experiment with other herbs like mint or dill.

- Allow the olives to marinate for at least 3-5 days to allow the flavors to meld together.

- Serve the marinated olives at room temperature for the best taste and texture.

Serving Suggestions

Serve lemon olives as a appetizer with crusty bread, cheese, and cured meats. They also make a great addition to salads and pasta dishes.

Cooking Techniques

Marinating the olives allows them to absorb the flavors of the herbs and lemon juice, creating a delicious and tangy dish.

Ingredient Substitutions

You can substitute other types of citrus juice, such as lime or orange, for the lemon juice. You can also use dried herbs if fresh herbs are not available.

Make Ahead Tips

Lemon olives can be made ahead of time and stored in the refrigerator for up to a week. The longer they marinate, the more flavorful they will become.

Presentation Ideas

Serve lemon olives in a decorative bowl or jar for a beautiful presentation. Garnish with fresh herbs or lemon slices for an extra touch.

Pairing Recommendations

Lemon olives pair well with a variety of foods, including cheese, cured meats, and seafood. They also go well with cocktails and wine.

Storage and Reheating Instructions

Store leftover lemon olives in an airtight container in the refrigerator. They can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of lemon olives contains approximately 80 calories.

Carbohydrates

Each serving of lemon olives contains approximately 5 grams of carbohydrates.

Fats

Each serving of lemon olives contains approximately 7 grams of fat.

Proteins

Each serving of lemon olives contains approximately 1 gram of protein.

Vitamins and minerals

Lemon olives are a good source of vitamin C, vitamin E, and iron.

Alergens

Lemon olives may contain traces of nuts and dairy.

Summary

Lemon olives are a flavorful and nutritious snack that is low in carbohydrates and calories. They are a good source of healthy fats and vitamins.

Summary

Lemon olives are a delicious and easy-to-make appetizer that is perfect for entertaining or enjoying as a snack. With their bright and tangy flavor, they are sure to be a hit at your next gathering.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind that makes you crave something light and refreshing. I had just returned from a trip to Greece, where I had indulged in all the delicious Mediterranean flavors that the country had to offer. One particular dish had caught my attention - Lemon Olives.

I first tasted Lemon Olives at a quaint little taverna in the heart of Athens. The combination of tangy lemons and briny olives was like nothing I had ever tasted before. I knew immediately that I had to learn how to make this dish at home.

As luck would have it, the owner of the taverna, a kind elderly woman named Sophia, took me under her wing and taught me the secret recipe for Lemon Olives. She explained that the key to making this dish was in the quality of the ingredients and the patience to allow the flavors to meld together.

The first step in making Lemon Olives was to select the best olives. Sophia showed me how to choose ripe, firm olives that would hold up well in the marinade. She then taught me how to pit the olives, a tedious task that required precision and care.

Next, we prepared the marinade. Sophia combined freshly squeezed lemon juice, extra virgin olive oil, minced garlic, chopped parsley, and a touch of red pepper flakes in a large bowl. She explained that the acidity of the lemon juice would help to soften the olives and infuse them with flavor.

Once the marinade was ready, we added the pitted olives and gently tossed them to coat. Sophia instructed me to cover the bowl with plastic wrap and let the olives marinate in the refrigerator for at least 24 hours, allowing the flavors to develop and intensify.

The following day, we eagerly sampled the Lemon Olives. The olives had absorbed the bright, citrusy flavors of the lemon juice and the savory notes of the garlic and parsley. The combination was a symphony of flavors that danced on my taste buds.

I was thrilled to have learned the secret recipe for Lemon Olives from Sophia. I returned home with a newfound appreciation for Mediterranean cuisine and a desire to share this delicious dish with my family and friends.

Over the years, I have made Lemon Olives countless times, each time tweaking the recipe to suit my taste. Sometimes I add a sprinkle of oregano or a splash of white wine vinegar for a tangier flavor. Other times, I experiment with different types of olives, such as Kalamata or Castelvetrano, to create a unique twist on the classic dish.

No matter how I choose to make Lemon Olives, one thing remains constant - the memories of that warm summer day in Athens and the kindness of Sophia, who generously shared her recipe with me. I am grateful for the opportunity to learn from her and to pass on the tradition of making Lemon Olives to future generations.

Now, whenever I make Lemon Olives, I am transported back to that taverna in Athens, surrounded by the sights and sounds of Greece. The flavors of the Mediterranean come alive in each bite, reminding me of the beauty and simplicity of good food shared with loved ones.

Categories

| Moroccan Appetizers | Moroccan Recipes | Olive Recipes |

Recipes with the same ingredients