Olive Stuffed with Lemon Peel Calories

Serve olives stuffed with lemon peel straight from the jar as an appetizer, snack, or part of an antipasto plate. They pair well with bread and cheese, and draining off excess brine lets the lemon flavor come through more clearly.

Yes, olives stuffed with lemon peel make a good martini garnish, especially in a gin or vodka martini with a citrus-forward profile. Drain the olive first, and use it in place of a plain olive when you want a savory lemon note.

Keep olives stuffed with lemon peel refrigerated after opening, in a clean, covered container. Leave them submerged in their brine to help prevent drying, and follow the package’s storage directions for how long to keep them.

Yes, you can cook with olives stuffed with lemon peel in pasta, grain dishes, or sauces. Add them near the end of cooking so the lemon aroma stays noticeable, and taste before adding salt because the olives and brine are already salty.

Yes, the lemon peel inside an olive stuffed with lemon peel is intended to be eaten along with the olive. Its texture may be firmer or more bitter than the olive, so you can remove it if you prefer a milder bite.

Usually, olives stuffed with lemon peel are pitted so there is room for the filling. Products can vary, however, so check the package or bite carefully before serving them whole, especially to children.

Yes, olives stuffed with lemon peel work well chopped into green, pasta, or grain salads. Their briny lemon flavor can season the dish, so add them before adjusting the salt or dressing.

To make olives stuffed with lemon peel at home, use pitted olives and tuck a thin strip of clean lemon peel into each one. Keep them refrigerated in brine and make a small batch rather than treating homemade olives as shelf-stable.

No, rinsing olives stuffed with lemon peel is not necessary; draining them is usually enough. If they taste too salty, a quick rinse can soften the briny flavor, though it may also wash away some of the lemon aroma.