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Print Recipe
The Olive-Lebanese Recipe
This recipe is a great way to Refine the taste of store-bought olives and get a bonus of fragrant oil. The only disadvantage is that you need to prepare this snack a week before you plan to serve it.
Course Snacks
Cuisine Italian
Cook Time 25 minutes
Servings
Ingredients
Course Snacks
Cuisine Italian
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Drain the brine from the olives and let them dry a little (you can blot them with a paper towel).
    Drain the brine from the olives and let them dry a little (you can blot them with a paper towel).
  2. Peel the garlic and cut it into halves. Wash the dill, dry it thoroughly and chop it coarsely. Cut off 3-4 circles of lemon (you can cut them in half, or you can leave them whole).
    Peel the garlic and cut it into halves.
Wash the dill, dry it thoroughly and chop it coarsely.
Cut off 3-4 circles of lemon (you can cut them in half, or you can leave them whole).
  3. Put the olives in a deep bowl, add the dill, garlic and lemons.
    Put the olives in a deep bowl, add the dill, garlic and lemons.
  4. Stir well.
    Stir well.
  5. And put it in a jar.
    And put it in a jar.
  6. Pour all the olive oil and close the jar (not hermetically). Leave at room temperature for 1 day, then put in the refrigerator for 5-6 days.Olives become noticeably tastier-tested! And you still have a delicious aromatic oil that can be added to salads and other dishes.Bon Appetit!
    Pour all the olive oil and close the jar (not hermetically).
Leave at room temperature for 1 day, then put in the refrigerator for 5-6 days.Olives become noticeably tastier-tested! And you still have a delicious aromatic oil that can be added to salads and other dishes.Bon Appetit!

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