Marinated olives in olive oil and lemon — a traditional Mediterranean appetizer

Ingredients (for 1 jar, about 6–8 servings):

• 500 g green olives (cured in salt)
• 200 ml extra virgin olive oil
• 2 lemons (finely grated zest and squeezed juice)
• 4 garlic cloves, lightly crushed
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 chili pepper (optional)
• 2 sprigs fresh rosemary

Preparation:

1. Rinse the olives with cold water and drain well.
2. If using uncured olives, pierce each with a fork and leave in salted water for 5–7 days, changing the water daily.
3. Sterilize the jar with boiling water and let it dry completely.
4. Place layers of olives in the jar, alternating with garlic, lemon zest, oregano and rosemary.
5. Add the lemon juice and pour in the olive oil until the olives are fully covered.
6. Seal the jar tightly and leave in a cool, dark place for at least 48 hours before serving.
7. Keep refrigerated for up to 1 month; serve at room temperature.

Prep time: 15 minutes (plus 48 hours marinating) | Servings: 6–8