Beirut Olives

Recipe prepared by Victoria Shearer


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


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.


12 to 18 servings as part of an antipasto platter

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Beirut Olives | The Old Farmer's Almanac

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