- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The star of this recipe is the lemon confit. The recipe makes about 1 cup. It will keep in the refrigerator up to a month so you can make multiple batches of the marinated olives.
Ingredient:
- Lemon Confit
- 4 large lemons
- 1/2 cup olive oil
- 1/4 cup neutral flavored oil such as canola, safflower or grape seed
- 1 garlic clove, peeled
- 1 bay leaf, optional
- Sea salt
- Marinated Olives
- Olives, we especially love green Cerignola or Castelvetrano olives
- Extra-virgin olive oil
- Crushed red chili flakes
- Sea salt and fresh ground black pepper
