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.