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“Use any mixture of olives that you like but avoid already marinated or spiced olives. These should be made a week before eating and kept refrigerated.”
READY IN:
30mins
YIELD:
1 bottle
UNITS:
US

Ingredients Nutrition

Directions

  1. To remove saltiness, rinse olives thoroughly under cold water.
  2. In a large 1.
  3. 25 litre jar, place one third of the rosemary leaves, one sliced garlic clove and a third of the lemon zest and juice.
  4. Top with one third of the olives.
  5. Repeat this twice, ending with olives.
  6. Pour over enough olive oil to cover.
  7. Seal and keep refrigerated.

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