Olive Piccanti

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Olives all by themselves are a treat, but with the addition of a few ingredients, a jar of large pitted olives becomes the star of the party!  This recipe is one I adapted from a tiny recipe book by Frances Mayes: Bella Tuscany, The Sweet Life in Italy. I have Mayes’ larger Tuscan cookbook and have used recipes in several other books she wrote, but this one was a freebie with one of the book purchases. It has lots of “want to try” recipes. This one is certainly a keeper!

Olive Piccanti

2 cups large green olives

2  hot peppers, 1 red, 1 green, minced

1/4 cup onion, minced

1/4 cup olive oil

1/4 cup fresh lemon juice (I use Meyer lemons from our tree)

1 thinly sliced lemon

Put all ingredients in a bowl with cover, mix, and refrigerate.  Best after about 24 hours.

 

 

 

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