Ingredients:
200 gr  black olives
2 tablespoons Italian herbs
2 flattened garlic cloves
± 200 ml olive oil
extra:
500 ml jar with cover
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
Mix the (stoned) olives, Italian herbs and garlic in a bowl.
Sterilise the jar and fill up to half with the oil.
Add the olive mixture and fill the jar with oil until the olives are covered.
Close the jar well and place in the fridge.
Shake the jar now and then.
After 2 days the olives are ready and about 3 months conservable.
Serve at room temperature.
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