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Lemon Olive Tapas
from: Barbry

I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)


  • 1 pint good green olives or black olives (or both mixed)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black peppercorns
  • 3 bay leaves
  • 3 sprigs fresh rosemary or fresh thyme
  • 1/2 teaspoon fennel seed, lightly crushed
  • 4-5 garlic cloves, cut in half lengthwise
  • 1 pinch dried red pepper flakes (optional)
  • 2 medium lemons
  • 3 tablespoons extra-virgin olive oil

If using brine-packed olives, drain them.

If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further.

In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using).

Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice.

Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle.