Ingredients
8
8 servings
- •0.75 cup pimento-stuffed green olives, drained
- •0.75 cup kalamata olives, drained
- •9 thin lemon slices
- •2 tablespoons capers, drained
- •1 teaspoon crushed coriander seed
- •0.5 teaspoon coarsely ground black peppercorns
- •0.5 teaspoon crushed red pepper flakes
- •1 cup good-quality extra-virgin olive oil
Instructions
- Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
- Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
Nutritional Facts
Per 8 servings
- Calories: 314
- Carbohydrate: 4g
- Fat: 34g
- Fiber: 1g
- Protein: 1g
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