Rosemary-Lemom marinated pimento olives


  • 50pcs Spanish green olives
  • 6pcs fresh rosemary sprigss
  • 30ml lemon juice
  • 1pc Zest of lemon
  • 4 pcs garlic, peeled and cut into slivers
  • 20 ml extra-virgin olive oil
  • 5g Freshly ground pepper, to taste


1. Combine the Spanish green olives, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well.
2. Cover and refrigerate for 1 to 2 days, stirring several times.
3. Serve with pita, other flatbread or baguette bread.