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Mixed olives with lemon and dill

I always make my own marinated olives - not only is it much cheaper (and super easy) to do, but I can control what goes in the marinade. These vegan mixed olives with lemon and dill are really tasty and zingy. Perfect for parties or as an appetizer with aperitif all year round.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup of drained green olives from a jar pitted
  • 1 cup of drained black olives from a jar pitted
  • 3 cloves of garlic minced
  • 1 tsp dried oregano
  • ½ lemon
  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 Tbsp chopped fresh dill
  • Salt & pepper

Method
 

  1. Put the olives in a large mixing bowl.
  2. Slice the lemon into 1 cm thick rings, then into small wedges. Add these to the olives.
  3. Add the garlic, vinegar, olives oil and oregano. Season to taste, then mix well. Marinate in the fridge for a couple of hours, overnight if possible.
  4. Taste it and adjust the seasoning, oil or vinegar to your liking.
  5. Mix in the chopped dill 10 minutes before serving.