These can be enjoyed on their own, added to recipes or used to embellish a Martini.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 10-ounce jar large green pimiento-stuffed Spanish olives
3 fresh oregano sprigs
3 large garlic cloves, crushed
2 lemon wedges
10 whole black peppercorns
3 tablespoons fresh lemon juice
Preparation
Drain olives, reserving brine. Rinse olives; drain well. Layer olives, oregano sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve for another use any olives that do not fit in jar.) Add fresh lemon juice to jar. Add enough reserved brine to fill jar. Place lid tightly on jar; shake well. Let olives marinate at least 1 week in refrigerator. (Can be prepared up to 1 month ahead. Keep refrigerated.)
