Name: Marinated olives with rosemary and thyme
Cook time: 15 min
Total time: 15 min
Ingredients: 200 gram green olives, drained; 200 gram black olives, drained; 2 tablespoon fresh thyme; 1/3 cup fresh rosemary; 2 clove garlic, sliced thinly; 2 1/2 cup olive oil; 1/2 cup lemon juice

Ingredients

200 gram green olives, drained

200 gram black olives, drained

2 tablespoon fresh thyme

1/3 cup fresh rosemary

2 clove garlic, sliced thinly

2 1/2 cup olive oil

1/2 cup lemon juice

Method

1.Layer olives, herbs and garlic into hot, sterilised 1-litre (4-cup) jar.

2.In a medium saucepan, gently heat oil and juice; do not boil. Pour enough of the oil mixture into jar to cover olives, leaving 1cm space between olives and top of jar; seal while hot.

Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months.
Note

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Ingredients

Method

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