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Article: Provencal Olives with Lemon and Oregano

Provencal Olives with Lemon and Oregano

Servings: 4

Author: Laura S. Kirkley


  • 2 cups, Picholine Olives (8 to 10 ounces)
  • zest of half a lemon
  • 1/4 cup, white wine vinegar
  • 1/2 cup, il Fustino Mission EVOO
  • 1 tablespoon, fresh lemon juice
  • 2 teaspoons, dried oregano


Place olives in a medium bowl.

In a small saucepan, combine vinegar, 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.

The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.

Fresh lemon juice and zest give these olives a tart flavor and refreshing citrus aroma.