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Lemon-Garlic Olives

10-oz jar pimiento stuffed Spanish olives
3 fresh oregano sprigs
3 large garlic cloves, crushed
2 lemon wedges
10 whole black peppercorns
3 Tbsp. fresh lemon juice

Drain and rinse the olives, reserving brine. Layer olives, oregano
sprigs, garlic, lemon wedges and peppercorns in olive jar. (Reserve
the olives that do not fit back into the jar). Add fresh lemon
juice and top off with reserved brine. Shake well and let olives
marinate for at least 1 week in refrigerator.


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3 of 5 people found the following review helpful:
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PERFECT Martini garnish, December 1, 2005 - 12:00 AM
Reviewer: Anonymous from Anchorage, Alaska
I'm so delighted to find this recipe again. I came across it from a contributor to an edition of Bon Appetit circa 1991-92 focusing on Spain. It makes the most fantastic garnish for an ice chilled martini, as well as a tapa in and of itself. The lemom, garlic, peppercorns, and oregano sprigs marry so well together creating a beautiful jazzy ensemble of flavours on the palette. I haven't made this in almost ten years, and have been searching the internet for a comperable recipe until I found this, the exact recipe. I've shared it with friends over the years after receiving rave reviews when serving.

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