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Dill and lemon olives

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.  
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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

Method
 

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