Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.
Ingredients
- 0.75 cups pimento-stuffed green olives , drained
- 0.75 cups kalamata olives , drained
- 9 thins lemon slices
- 2 tablespoons capers , drained
- 1 teaspoon crushed coriander seed
- 0.5 teaspoons coarsely ground black peppercorns
- 0.5 teaspoons crushed red pepper flakes
- 1 cup good-quality extra-virgin olive oil
Instructions
-
1
Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
-
2
Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
Nutrition Facts
Per serving
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