Marinated olives
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 bottle
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
- 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.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>