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Loading...| 1 jar green olives | |
| 3 lemons ( peel only ) | |
| 1 cup dry white wine | |
| 1 cup water | |
| 1 tablespoon white vinegar | |
| 1 tablespoon olive oil | |
| 1/4 teaspoon thyme ( crumbled into powder between fingers ) | |
| 1 pinch of powdered fennel | |
| 1 pinch basil |
| 1. | Rinse the olives under cold water and pat them dry with a paper towel. |
| 2. | Remove the zest from the lemons using a vegetable peeler, being careful not to get any of the white pith. |
| 3. | Cut the lemon zest into thin strips and stuff 1-2 strips into each olive. |
| 4. | In a small saucepan, combine the white wine, water, white vinegar, olive oil, thyme, fennel, and basil. |
| 5. | Bring the mixture to a boil, then reduce heat and let it simmer for 5-7 minutes. |
| 6. | Remove the mixture from heat and let it cool to room temperature. |
| 7. | Pour the cooled mixture over the olives in the jar, making sure they are completely covered. |
| 8. | Seal the jar and refrigerate for at least 6 hours before serving. |
These Lemon-Stuffed Olives are a unique and flavorful appetizer that will impress your guests.
The combination of tangy lemon and salty olive make for a delicious flavor pairing.
While olives are a healthy snack in moderation, stuffed olives can be high in sodium and brine.
Olives have been linked to reducing inflammation and lowering blood pressure.
The addition of lemon adds a boost of vitamin C, which can support immune health.
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