Lemon-Garlic Marinated Olives

Do you love olives?  I wouldn’t say that I love them, but I like them a lot.  This wasn’t always the case.  My childhood best friend had, and likely still has, what I would consider a borderline obsession with olives.  You could always tell when she had been to our house, because the jar of olives in the fridge was cleaned out.  I didn’t understand it at the time.  But I guess tastes change, because I have come around.  Any time I eat olives, I can’t help but think of her and all of our ridiculous shenanigans.

I got this recipe from my Dad who originally got it from my Aunt Mary Lynn.  So thank you, Dad and Aunt Mary Lynn!  My Aunt had these out for Thanksgiving, and my Dad made them for Christmas.


You’ll need:


Green olives
Brine from green olives
Black olives
Half of brine from black olives
Kalamata olives
Half of brine from kalamata olives
2 lemons cut into small wedges
1 tsp oregano
Garlic cloves, minced (to taste)


Throw all of this into a container (I use a small glass jar), refrigerate for a few days, and mmm boy…

These olives are endlessly customize-able.  Not a fan of kalamata olives?  Leave ’em out.  Want some heat?  Toss some red pepper flakes into the mix.  Too much garlic (I’d argue that this is not possible)?  Use less.  You get the idea.   



They make a nice snack or addition to an antipasti platter.  In addition to being very tasty, they’re also extremely easy to make.  All you have to do is chop up a few things, combine it in a jar, and let it sit.  Please enjoy!

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