Rosemary, chilli and lemon marinated olives

Spice up olives with rosemary, lemon and chilli, and add to an antipasto platter for maximum impact.

Using a lemon zester, remove rind from lemon. Place olives, rosemary, bay leaves, chilli and lemon rind in a bowl. Stir to combine.
Spoon olive mixture into a hot, sterilised 6 cup-capacity jar. Pour oil into jar to cover olives. Secure lid. Refrigerate for at least 1 week.
Spoon olives into a bowl and serve as part of an antipasto platter.

Source

1 medium lemon

2 jars pitted kalamata olives, drained

5 small sprigs fresh rosemary

2 dried bay leaves

1 long red chilli, deseeded, thinly sliced

1 1/2 cups olive oil

Antipasto ingredients, to serve

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