Quick & Easy

Thyme and garlic olives

THYME AND GARLIC OLIVES
12
15M

Ingredients

Method

1.Sterilise a jar and lid.
2.Using a vegetable peeler, peel rind thinly from 1 medium lemon, avoiding white pith.
3.Combine rind, olive oil, garlic cloves, thyme and bay leaf in a medium saucepan over medium heat; heat until warm and garlic begins to sizzle.
4.Add olives; cook over low heat 10 minutes. Spoon hot olives into sterilised jar. Seal jar while hot.

To sterilise, place jar and lid in the dishwasher on the hottest rinse cycle. Don’t use detergent. Alternatively, lay the jar and lid in a large pan, cover completely with cold water and gradually bring to the boil; boil for 20 minutes. Once sterilised, place jar and lid on a clean tea towel to dry. Serve olives warm if you like or store olives in refrigerator for up to one week.

Note

Related stories