Mama Living Abroad

Spiced Olives

Olives black and green with a lemon on a white plate

Spiced Olives are an easy yet impressive appetizer. Keep a jar of these olives in your fridge year-round to add to your charcuterie board, or to nibble on before dinner. I highly recommend doubling or tripling the recipe. 

What a short tutorial here

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Olives black and green with a lemon on a white plate

Spiced Olives

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Servings: 2


  • About 1 cup (100 grams) mixed green and black olives, pitted
  • 1 heaping tablespoon (20 ml) olive oil 
  • 1 tablespoon (15 ml) vinegar
  • 1 very small red hot chili pepper, chopped
  • 1/2 small lemon, chopped 
  • 1 garlic clove, chopped 
  • 1 teaspoon coarse salt


  • Mix all ingredients and place in a small jar or sealed container.
  • Place in the refrigerator for a minimum of two hours for all the flavors to blend.
  • Keep refrigerated for up to two weeks.
  • Take it out an hour before serving and enjoy at room temperature (Once the olive oil is brought back to room temperature, the oil will return to its liquid state.)

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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