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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Use any mixture of olives that you like but avoid already marinated or spiced olives. These should be made a week before eating and kept refrigerated. Ingredients:
4 cups olives |
1 cup loosely packed rosemary |
3 cloves garlic, thinly sliced |
1 lemon, zested and juiced |
1 -2 birds eye chile, seeds removed and finely chopped |
1 -1 1/2 cup extra virgin olive oil |
Directions:
1. To remove saltiness, rinse olives thoroughly under cold water.
2. In a large 1.
3. 25 litre jar, place one third of the rosemary leaves, one sliced garlic clove and a third of the lemon zest and juice.
4. Top with one third of the olives.
5. Repeat this twice, ending with olives.
6. Pour over enough olive oil to cover.
7. Seal and keep refrigerated.
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