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.
Servings
12
Cook Time
25minutes
Servings
12
Cook Time
25minutes
Ingredients
Instructions
  1. 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).
  3. Put the olives in a deep bowl, add the dill, garlic and lemons.
  4. Stir well.
  5. 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!
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