Ingredients:
500 gr Nice-olives
(Olives Niçoises)
1 garlic clove
2 teaspoons basil
1 teaspoon chopped thyme
1 teaspoon rosemary
1 teaspoon majoran
1 teaspoon oregano
1 teaspoon mint
2 tablespoons lemon juice
1 teaspoon fennel seeds
1.3 dl  olive oil
extra:
7.5 dl jar with cover
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
Wash the olives and drain.
Mix the squeezed garlic clove, chopped basil, chopped thyme, rosemary, majoran, oregano, mint, lemon juice, fennel seeds and olive oil.
Put olives and marinade in the jar and fill the jar with oil until the olives are covered.
Place the jar for at least a week in the fridge.
Serve the olives at room temperature.
3 months conservable.
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