warm lemon olive oil marinated olives

  • 1 cup (250ml) Cobram Estate 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

RATE THIS RECIPE:
Reader ratings (3.00) 32121

There are no comments for this entry yet.

Tags: lemon, olive oil,

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox