Rosemary, chilli and lemon marinated olives

Recipes / Vegetarian

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

Recipe «Rosemary, chilli and lemon marinated olives» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

  • 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 

Instructions

  1. Using a lemon zester, remove rind from lemon. Place olives, rosemary, bay leaves, chilli and lemon rind in a bowl. Stir to combine.
  2. 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.
  3. Spoon olives into a bowl and serve as part of an antipasto platter.