Easy Mediterranean Marinated Olives

Step 1Zest the lemon using a vegetable peeler to peel thin strips. Then cut the lemon in half and juice.

Step 2Drain and rinse the olives and add to a bowl or jar with the herbs, garlic and lemon zest. We used a combination of green Italian Nocellara olives and black Greek kalamata olives.

Step 3Measure out 4 tablespoons of the lemon juice, and combine with the oil and salt. Stir well until the salt dissolves.

Step 4Pour over the olives. Marinate at least four hours before serving, ideally overnight. The flavours will intensify the longer the olives are left to marinate.

Step 5To serve, simply strain the liquids and serve at room temperature, or add to a preheated oven for 5 minutes to warm them slightly — this will help bring out their flavourings.
The olives will last up to a month in a sealed container in the fridge, as long as they are completely submerged in the marinating liquid. The olive oil will solidify in the fridge which creates a barrier and helps to preserve the olives longer.