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Marinated Olives
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Serving size: unspecified
Cooking time: Less than 15 minutes



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. Serve at room temperature.


INGREDIENTS



4 cups assorted olives
1 cup loosely packed rosemary leaves
3 cloves garlic, thinly sliced
1 lemon, zested and juiced
1 - 2 birdseye chillies, seeds removed and finely chopped
1 - 1 ˝cups (375 mls) extra virgin olive oil




METHOD


To remove saltiness, rinse olives thoroughly under cold water. 

In a large 1.25 litre jar, place one third of the rosemary leaves, 
one sliced garlic clove and a third of the lemon zest and juice. 
Top with one third of the olives. Repeat this twice, ending with olives.

Pour over enough olive oil to cover. Seal and keep refrigerated.