A refreshing snack that’s perfect for on the go or whipped up as an appetizer before dinner.
- one (10 ounce jar) Castelvetrano olives
- juice of one lemon
- peel of one lemon
- coarse salt and pepper
- crushed red pepper
- 2 tablespoons olive oil
- Drain olives then place in serving bowl.
- Peel lemon (avoid the bitter white pith and use only the yellow part) and cut rind into wide strips.
- Juice the lemon. Add the lemon peel, lemon juice, salt and pepper and olive oil to the olives. Stir well and sprinkle with crushed red pepper to taste.
Photography by Michelle Herrick.