Rosemary marinated olives


  • 200 g olives, preferably a mixture of black and green
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 thin–skinned orange, scrubbed but not peeled, cut into small chunks
  • 2 sprigs of fresh rosemary
  • 1 fresh green chilli, seeded and thinly sliced
  • 1 red capsicum, seeded and cut into small chunks
  • 1 yellow capsicum, seeded and cut into small chunks
  • 125 g cherry tomatoes, halved or quartered


  1. Place the olives in a large bowl and add the oil, lemon juice, chunks of orange, rosemary sprigs and chilli.
  2. Stir together, then cover (or transfer to a jar and seal).
  3. Place in the refrigerator.
  4. For the next 2 days, every 12 hours or so, take the olive mixture from the fridge, uncover and stir.
  5. Cover again and return to the fridge to continue marinating.
  6. When ready to eat, tip the marinated olives into a serving bowl, add the capsicums and tomatoes, and stir well together.

Serves 8
Preparation: 10 minutes, plus 2 days marinating


Source: Light bites & lunches
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