Simple Lemon and Pepper Brined Olives -

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.

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Ingredients Method

Ingredients

2 jars Castelvetrano Olives Roughly 8oz Jars
1 each Lemon, zest
3-4 each Pepperoncini Peppers

Method

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.