Marinated Olives with Rosemary and Thyme
Oil will solidify on refrigeration; bring to room temperature before serving. Recipe best made 3 days ahead; can be refrigerated for up to 3 months. Note
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Ingredients
- 200 grams green olives, drained
- 200 grams black olives, drained
- 2 tablespoons fresh thyme
- 1/3 cup fresh rosemary
- 2 cloves garlic, sliced thinly
- 2 1/2 cup olive oil
- 1/2 cup lemon juice
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