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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.)