Ingredients:
500 gr  kalamata olives
3 tablespoons dill
3 garlic cloves
4 orange segments
2 bay leaves
4.5 dl olive oil
extra:
1 liter
jar
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
Mix the olives with the chopped dill, the squeezed garlic cloves, sliced orange segments and the torn bay leaves.
Put the mixture in a jar and add the olive oil. The olives must be entirely covered.
Close the jar and place for at least two days in the fridge.
Serve the olives at room temperature.
3 months conservable.
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