Simple Lemon and Pepper Brined Olives
This is where the magic started for me. A simple olive, served with some cured meats,smelly cheeses, fruit jams, and bread. Thiswas the gateway drug that got me hooked on Castelvetrano olives. These were served at a wonderful littlerestaurant in Louisville, Kentucky, called Red Hog. Part restaurant. Part butcher shop and market. I set out to recreate these when I got home. Hopefully, this recipe can help capture someof the excitement that I felt when I tasted them for the first time.
Ingredients
- 2 jars Castelvetrano Olives Roughly 8oz Jars
- 1 each Lemon, zest
- 3-4 each Pepperoncini Peppers
Instructions
- Dump all of the contents of the jars of olives into a large deli container or glass mason jar. Make sure the olives have the pits removed.
- Use a potato peeler or paring knife to remove the zest (outer yellow part) of the lemon in large chunks.
- Place the peppers and peeled lemon zest into the container with the olives.
- Allow the olives to soak in this new brine for at least a couple of days.