warm lemon olive oil marinated olives

  • 1 cup (250ml) extra virgin olive oil 
  • 2 cloves garlic, thinly sliced
  • 4 strips lemon rind
  • 2 cups (320g) mixed olives
  • 1 tablespoon white wine vinegar
  1. Place the oil, garlic and lemon rind in a medium frying pan over medium heat. Cook for 4 minutes or until the garlic is golden. Add the olives and vinegar and toss until warmed through. Serve. Serves 4–6

Note: The marinated olives will keep in an airtight container for up 
to two weeks.

Also pictured: bay leaf thyme and confit feta
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