Olive with lemon and garlic

Ingredients:

200 gr convert conversionblack olives

6 thin slices lemon

1 teaspoon dried thyme

2 garlic cloves

± 200 ml convert conversionolive oil

 

extra:

500 ml jar with cover

 
If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks

 

How to prepare:

Quarter each slice of lemon.

Mix the olives, lemon, thyme and crushed garlic in a bowl.

Sterilise the jar and fill up to almost half with the oil.

Add the olive mixture and fill the jar with oil until the olives are covered.

Close the jar well and put it in the fridge.

Shake the jar now and then.

After 2 days the olives are ready and preservable for about 3 months.

Serve at room temperature.

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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