![1658157263Spiced20Olives.jpeg](https://cdn.statically.io/img/www.allrecipes.com/thmb/kiFxdXi6v9gIBblQ7vwo-X9xCK0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1658157263Spiced20Olives-2000-8c3ebcfb5d0542ab911243e0de7db1ad.jpeg)
Ingredients
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¾ cup pimento-stuffed green olives, drained
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¾ cup kalamata olives, drained
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9 thin lemon slices
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2 tablespoons capers, drained
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1 teaspoon crushed coriander seed
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½ teaspoon coarsely ground black peppercorns
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½ teaspoon crushed red pepper flakes
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1 cup good-quality extra-virgin olive oil
Directions
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Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
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Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
Cook's Note:
You can choose any olives that you like, just be sure that they're brine-cured.
These spiced olives will keep in the refrigerator for several months.
Nutrition Facts (per serving)
314 | Calories |
34g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 314 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 5g | 24% |
Sodium 705mg | 31% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 5% |
Protein 1g | 2% |
Potassium 45mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.