holidays are over, back to the real world: alfonso olives in olive oil & lemon juice

Luckily the real world for me includes blogging about Christmastime food, so the holidays don’t have to be *completely* over yet. I’m going to start out slowly, with a quick little tasty treat you can always find in Tete’s pantry. Even though this isn’t something I only do for Christmas, it’s something I have to have for my Christmas party.

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I started with half a pound of Alfonso olives (drain them and rinse off the brine), 1 lemon and plenty of first cold press extra virgin olive oil. Cento is a brand I found at the local Middle Eastern market for – get this – $6.99 for 32oz.

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Put the olives in a glass jar with slices from 1/2 of the lemon. I took the seeds out, but it doesn’t really matter.

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Squeeze the juice from the other half of the lemon over the olives (or more, to taste).

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Then add olive oil until everything is covered.

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It looks so pretty! It’s really important all the olives and lemon slices are covered in oil, it preserves them (plus tastes great).

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Once the lid is on nice and tight, I like to turn the jar over and give it good shake to make sure the lemon juice is evenly dispersed. It will settle eventually, just shake it up every so often. The olives can be stored at room temperature for quite some time.

These olives are great on their own, with pita bread, or in fattoush. When the olives are gone, the lemony olive oil can be added to a salad.

0 thoughts on “holidays are over, back to the real world: alfonso olives in olive oil & lemon juice

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