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Seville Olives With Lemon and Garlic
2 lemons
4 garlic cloves, crushed
1/4 cup extra virgin olive oil
1 bay leaf
1 quart Seville olives, drained
Cut the lemons into quarters and discard the seeds, put in a bowl with the crushed garlic, olive oil, bay leaf and olives, turn to coat well.
Store in the refrigerator for 2 to 3 days, turning often. An hour before serving, remove the olives from the refrigerator and let come to room temperature. Makes 1 quart |
