Beirut Olives
By Yankee Magazine|Oct 08 2002|
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.
Yield
12 to 18 servings as part of an antipasto platter
Recipe prepared by Victoria Shearer
Ingredients
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 cloves garlic, pounded
1 teaspoon grated lemon peel
1/2 teaspoon dill seed
14-ounce jar pitted green or black olives in their juice
Instructions
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.
