Quick & Easy

Marinated olives with rosemary and thyme

marinated olives with rosemary and thyme
4 Cup



1.Layer olives, herbs and garlic into hot, sterilised 1-litre (4-cup) jar.
2.In a medium saucepan, gently heat oil and juice; do not boil. Pour enough of the oil mixture into jar to cover olives, leaving 1cm space between olives and top of jar; seal while hot.

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.


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