Marinated olives with lemon, thyme and rosemary
4 servings
5 minutes
Marinated olives with lemon, thyme, and rosemary are the true embodiment of Mediterranean flavors. This recipe has roots in Italian cuisine where fresh herbs and aromatic citrus combine to create a rich and complex bouquet. Kalamata olives infused with lemon tanginess, delicate thyme notes, and deep rosemary freshness acquire a savory and harmonious taste. The addition of garlic and extra virgin olive oil enhances the richness, making the texture oily and fragrant. These marinated olives are perfect as an appetizer for wines, cheeses, or meat dishes. They adorn the table and awaken the appetite, reminiscent of sunny Italian shores where simple yet exquisite flavors are valued above all.
1
Cut the zest from half a lemon into thin strips and squeeze out 2 tablespoons of juice.
- Lemon: 0.5 piece
- Lemon: 0.5 piece
2
In a bowl, mix olives, thyme, rosemary, lemon juice and zest, thinly sliced garlic, olive oil, and black pepper. Cover and refrigerate for 1-2 days, stirring occasionally.
- Kalamata olives: 400 g
- Fresh rosemary: 6 stems
- Chopped fresh thyme: 1 tablespoon
- Garlic: 4 cloves
- Extra virgin olive oil: 0.3 glass
- Freshly ground black pepper: to taste