Name: Dill and lemon olives
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup of drained green olives (pitted); 1 large clove of garlic; 1 lemon; 1 Tbsp chopped fresh dill; 2 Tbsp olive oil; Salt & pepper; 1 red chilli (optional)

Dill and lemon olives

14 Aug 2017

by Dinna

Prep Time

5 minutes

Total Time

5 minutes

Background

It’s so easy to make your own marinated olives and so much cheaper than the shop-bought versions! You only need to get a large jar of plain olives in brine (pitted or not) from the supermarket, which van be the base of some wonderfully tasty nibbles! These dill and lemon olives are ready within just 5 minutes – although it’s best to chill them in a small jar for a day for the flavours to mingle.

Ingredients

1 cup of drained green olives (pitted)
1 large clove of garlic
1 lemon
1 Tbsp chopped fresh dill
2 Tbsp olive oil
Salt & pepper
1 red chilli (optional)

Instructions

Put the olives in a mixing bowl.
Cut the lemon in half. Set aside one half. Slice the other half into rings, then each slice into 6 wedges. Add these to the olives.
Finely slice the garlic, add these to the olives.
Season with salt & pepper, pour over the olive oil, and squeeze over the juice of the other half of the lemon.
If you’re using a chilli, cut off its base and put it in a small, sterilised jar.
Mix everything together gently, then transfer the mixture into the jar, then seal.
Marinate for at least 2 hours, preferably overnight in the fridge. Keep chilled after opening.