Casa
Martin
Cookbook
Marinated Green Olives
These can be eaten a few hours after making but have more flavour if left for longer, preferable weeks or months. Once the olives have been eaten use any leftover oil for dipping bread into or as part of a salad dressing
500g Green Olives, stoned
4 cloves Garlic, cut into slivers
8 sprigs Thyme
2 slices Lemon, cut into quarters
2 small dried Red Chillies
Olive Oil
Drain the olives of any brine that they are packed in, rinse in cold water and drain well. Pack layers of olives into screwtop jar with the garlic, chilli, thyme and lemon pieces. Fill jar with olive oil taking care not to leave any air gaps then screw top down well.