Ingredients:
1 lemon, 1 lime and 1 orange
2 tablespoons lime juice
4 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon honey
2 teaspoons coarse mustard
1.5 dl  olive oil
2 garlic cloves
1/4 teaspoon oregano
6 thin slices lemon
275 gr green olives
2 tablespoons fresh parsley
extra:
7.5 dl jar with cover
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
Mix the grated peel of the lemon, lime and orange with the juices, the honey, mustard, olive oil, sliced garlic, oregano and slices lemon.
Drain and stone the green olives and add, with the chopped parsley, to the mixture.
Put the olive mixture in a jar with cover.
Keep the olives for at least a week in the fridge.
Serve the honey/citrus olives at room temperature.
3 months conservable.
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