Marinated kalamata olives

Tasty, juicy olives.
recipes, olives, starters
Image by:
Recipe from: 11 June 2015
Preparation time: 10 min


  • 3
    kalamata olives
  • juice and finely grated zest of 3 ripe lemons
  • 1/2
    extra virgin olive oil
  • 2
    garlic, minced
  • 2
    fresh rosemary needles, minced
  • 1
    dried chilli flakes



Combine all ingredients in a bowl, stir well, cover and refrigerate for 24 hours. They’re ready to be stored in airtight containers or used.

Recipe reprinted with permission of Tony Jackman.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: olives  |  recipes


Beer braaied beef short ribs

2016-09-21 14:37 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.