Lemon and Herb Olives

These are great make ahead appetizers; delicious at room temperature or slightly warm
Contributor
Lemon and Herb Olives

California Ripe Olives

These are great make ahead appetizers; delicious at room temperature or slightly warm.  While you could make it with just Black Ripe Olives, Califronia Ripe Olives like mixing the black olives with Green Ripe Olives for a yummy buttery taste and great aesthetic.

Recipe courtesy of California Ripe Olives.

12
Servings
29
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallots
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 (6-ounce) cans California Green Ripe Olives, or other olive brand, drained
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • pinch crushed red pepper flakes
  • freshly grated lemon zest

Directions

Heat olive oil in a large skillet over medium heat. 

Add shallots and garlic and cook for 5 minutes, stirring frequently. 

Stir in lemon juice and vinegar and cook for a minute or two more. 

Add olives, herbs and red pepper flakes; cook and stir for 5 minutes or until heated through. 

Sprinkle with lemon zest. 

Serve warm or refrigerate until chilled and serve cold.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
5mg
1%
Choline, total
1mg
0%
Folate, total
2µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
2mg
0%
Water
2g
0%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.