Recipe for Marinated Olives, adapted from "How to Cook Everything" by Mark Bittman
500g Black olives
2 tbsp Extra virgin olive oil, or to taste
4 cloves Garlic, crushed
1 sprig of Fresh Rosemary
1 tsp Chilli flakes
- Mix all the ingredients and transfer to a jar or serving bowl.
- It's better to cover and refrigerate for a day or two.
- They will keep, improving in flavour, for several weeks. However, bring them to room temperature before serving.