These marinated olives are bright, briny, and bursting with herbaceous flavor thanks to Noshejan Peak Greek Technique. The blend infuses each bite with citrusy, savory depth, while the garlic and lemon zest bring just enough punch to keep things interesting. They're simple, elegant, and completely addictive.
Servings
6
Prep Time
2 hours
Cook Time
0 min
Ingredients
• 1½ cups mixed pitted olives (green, kalamata, Castelvetrano, etc.)
• 2 tbsp olive oil
• 1/2 tbsp Noshejan Peak Greek Technique
• 1 tsp grated lemon zest
• 1 small garlic clove, smashed
Instructions
Combine everything in a small bowl or jar: olives, olive oil, Peak Greek Technique, lemon zest, and garlic.
Toss well to coat, then cover and refrigerate for at least 2 hours (or overnight) for the flavors to infuse.
Before serving, let olives come to room temperature so the oil re-liquefies and flavors open up.
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