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Ingredients

  • 2 cups Picholine Olives (8 to 10 ounces)
  • zest of half a lemon
  • 1/4 cup  Epicurean White Balsamic Vinega
  • 1/2 cup Mission Reserve Extra Virgin Olive Oil
  • 1 tablespoon, fresh lemon juice
  • 2 teaspoons, dried oregano

Method

  1. Place olives in a medium bowl.
  2. In a small saucepan, combine Epicurean White Balsamic Vinegar, Mission Reserve Extra Virgin Olive Oil, and lemon juice. Bring to a simmer turn off heat and add the oregano. Pour over the olives, add lemon zest and toss. Let olives marinate at room temperature for at least 2 hours.
  3. The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before servings
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm