SEASONED OLIVES
Provided by Amanda Hesser
Categories easy, appetizer, side dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt.
- Let sit for at least an hour. Serve at room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 1 gram
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[email protected]I've made these olives several times now, and they're always a hit. They're so easy to make and they're so delicious. I usually use a mix of green and black olives, but I've also used all green or all black olives. They're all delicious.
Farhan Sami
[email protected]These olives were amazing! I used them to make a salad and they were the perfect addition. They were also great on their own as a snack.
Roger Barber
[email protected]These olives were just okay. They weren't as flavorful as I was hoping for, and they were a bit too salty. I probably won't make them again.
Kajally Joof
[email protected]I wasn't sure what to expect with these olives, but I was pleasantly surprised. They were very flavorful and I loved the combination of herbs and spices. I will definitely be making these again.
Regina Munyua
[email protected]These olives were delicious! I used them to make a martini and they were the perfect addition. They were also great on their own as a snack.
Ifran Jan
[email protected]These olives were a bit too salty for my taste, but they were still good. I think next time I'll use less salt. Otherwise, they were very easy to make and they tasted great.
Fazi Rehman
[email protected]I love these olives! They're so flavorful and easy to make. I've made them several times now, and they're always a hit. I usually use a mix of green and black olives, but I've also used all green or all black olives. They're all delicious.
Brookie Smith
[email protected]These olives were so easy to make and they turned out so delicious! I used a variety of olives, including kalamata, castelvetrano, and niçoise, and they all came out perfectly. The herbs and spices added the perfect amount of flavor, and the olives w