Marinated Black Olives

Preparation: 10 minutes

Ingredients

  • 200g Black Olives
  • ½ preserved lemon, finely chopped
  • 1 tbsp finely chopped fresh Rosemary
  • Olive Oil, to cover

Method

Mix together the olives, preserved lemon and rosemary.

Add about 3 tablespoons olive oil and mix together well.

Transfer the mixture to a 500ml sterilised jar.

Add enough oil to completely cover the olives.

Seal, label and set aside to marinate for at least 1 week.

Consume within 3 weeks. Refrigerate once opened.

This recipe is from Preserves by Carol Tennant and published by Simon & Schuster 2009.