Homemade Lemon and Spice Olives are Nice for Lent

I found a new little Greek grocery in my area the other day.  I've passed it several times and thought about going in, but usually I am on an errand and unable to stop or it is closed or it is late.  All the excuses, right?

Anyway, today on the way back from coffee with a friend of mine I saw the unassuming sign and took advantage of my semi-free state.  I am glad that I did!  Apollo the Great Greek Grocery in Watauga, Texas is a lovely little store run by a husband and wife team.  They were very friendly and helped me with all my purchases.  Their prices are exceedingly fair.  I purchased brine cured olives and pickles, Zahtar Mix, Pita, and some good Greek yogurt and Bulgarian Feta at their direction.  Their produce was fresh.  I was very happy with my overall experience.

Upon returning home, I whipped up some homemade marinated olives for our Saturday and Sunday lunches during Great Lent.  They will take a few weeks to really season up.

Lemon and Spice Lenten Olives 

• 6- sterilized, half pint jars with lids
• 3 cups of brine cured olives (black or green), drained
• 6 fresh bay leaves, crumpled
• 1 lemon washed and sliced into 6 slices
• 3 sprigs of rosemary, cut in half
• red hot flake pepper
• 6 cloves garlic 
• olive oil

You can pit the olives if you choose.  I did not.  In the bottom of each jar place 1 bay leaf, 1 piece of rosemary, some of the red flake pepper, and one clove of garlic sliced thinly or smashed.  On top of that squeeze the slice of lemon and drop it in the jar.  Add the olives and 2 or 3 tablespoons of high quality olive oil.  Cover with lid and shake until in the ingredients are evenly coated.  Put in the pantry.  Shake every few days for 3 weeks.  Take to coffee hour with some beautiful pita or french bread and olive oil.