Beirut Olives

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Beirut Olives

The preparation for these lemon-zingy olives originated in Lebanon, where

lemons infuse

practically every dish. You can make them up to a week ahead of time. The

recipe calls for green

or black olives, but if you can find them, add torpedo-shaped, purple, or

other olives imported from

the Mediterranean.

 

4 TB extra virgin olive oil

2 tsp. fresh lemon juice

2 cloves garlic, pounded

1 tsp. grated lemon peel

1/2 tsp. dill seed

1 jar (14 oz.) pitted green or black olives, in their juice

 

In a small bowl, combine the olive oil, lemon juice, garlic, lemon peel, and

dill seed. Stir thoroughly

to combine. Add the olives. Transfer to an airtight container.

 

Cover and shake to mix well. Chill for 3 days or up to a week.

 

Yield: 12 to 18 servings as part of an antipasto platter.