Recipe - Flash's Marinated Olives
MethodKeeping the olives in the jar, strain. Rinse by adding cold water and straining again a couple of times. Drain well.
Top up 90% with olive oil. Add lemon juice for the remaining 10% until all olives are well covered.
Add a teaspoon of lazy garlic, or of fresh crushed garlic. Add half a chilli pepper, sliced thinly and roughly chopped (so that each slice makes about 3 pieces).
Shake thoroughly so it is well mixed, and place in fridge. Every time you open the fridge, give the jar another shake!
After 24-48 hours (for sliced olives) or 48-72 hours (for whole pitted olives) they can be strained and served. When you do so, strain the liquid but retain the small pieces of chilli and garlic to add colour.
Tasty snack or appetiser!
This page last updated: 31 August 2004
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