Ingredients:
200 gr  black olives
6 thin slices lemon
1 teaspoon dried thyme
2 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
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 about 3 months conservable.
Serve at room temperature.
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