Lemon Garlic Olives

Sometimes you make things over and over again and then one day it goes in a file and you don’t make it again.  That is what happened to this favorite olive recipe.  The other night I was looking for my cocktail recipe for shrimp and I ran across this recipe.  So I made it tonight.  I am so looking forward to these olives.

Ingredients: 

1- 10oz. jar of pimiento stuffed olives (they must be pimiento stuffed green olives, no black or seed in olives will work)

4 sprigs fresh oregano

3 cloves garlic, pressed

2 lemon slices

10 black peppercorns

3 T lemon juice (about 1 ½ lemons including the 2 slices)

Directions:

1.       Drain the olives reserving the liquid. 

2.       Divide the olives in half and return half to the jar.

3.       Layer half of the oregano, garlic, and peppercorns on top.  Place one slice of lemon on top of the olives.

4.       Repeat with the remaining olives.

5.       Pour the lemon juice into the jar and add enough reserved olive liquid to fill the jar.  Be careful that you fill the jar.  You may have to push a knife down the side as the middle lemon slice might inhibit the flow of liquid.  Screw on the lid

6.       Chill in the refrigerator for at least 8 hours or up to 2 weeks. 

These olives are delicious.