Marinated kalamata olives

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

Ingredients

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

Method

 

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.
 
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Read more on: olives  |  recipes
 

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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.
 

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