Use with Potato and Green Olive Stew
Main Ingredient: Olives
|3 cloves||Garlic; minced|
|1/2 teaspoon||Sweet paprika|
|3 tablespoons||Olive oil; (3-4 Tbsp)|
|8 ounces||Green olives; cracked and rinsed|
|2 tablespoons||Fresh Lemon Juice|
|thin strips||Lemon zest|
|1||Warm the garlic, paprika, and cayenne pepper in the olive oil for 3 minutes over low heat. Add the olives and cook for about 2 to 4 minutes longer. Remove from the heat. Add the lemon juice and zest and let cool. Put in sterilized jars.|
|2||You can keep these in the refrigerator for up to 7 days.|
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