Marinated Mediterranean olives with
lemon, rosemary and garlic
A selection of plump and juicy
olives marinated and infused with extra virgin olive oil, white wine
vinegar, lemon, rosemary and garlic.
1½ cups mixed black and green
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons white wine vinegar
2 teaspoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated lemon zest
2 garlic cloves — minced
MIX all ingredients together in a bowl
until thoroughly combined. COVER and refrigerate for at least 12
hours, stirring occasionally. REMOVE the olives from the fridge
around 1 hour before serving to allow them to come to room
temperature. STORE any leftover olives in the fridge, covered, for
up to a week.
Variations: Replace the lemon zest and juice with orange zest
and juice, or use a combination of both. Add a little dried red
chili flakes or crushed fennel seeds.
Tip: Once you’ve eaten the olives, use the leftover infused
oil in sauces, dressings, and marinades.