Olive with lemon and garlic


200 gr convert conversionblack olives

6 thin slices lemon

1 teaspoon dried thyme

2 garlic cloves

200 ml convert conversionolive oil


500 ml jar with cover

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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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