Yield: 12 to 18 servings as part of an antipasto platterThe preparation for these lemon-zingy olives originated in Lebanon, where lemons infuse practically every dish. You can make them up to a week ahead of time. The recipe calls for green or black olives, but if you can find them, add torpedo-shaped, purple, or other olives imported from the Mediterranean.
Recipe prepared by Victoria Shearer
Ingredients:4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 cloves garlic, pounded
1 teaspoon grated lemon peel
1/2 teaspoon dill seed
14-ounce jar pitted green or black olives in their juice