Quick kitchen hacks – lemon & garlic olives

Who doesn’t love olives as part of a salad, antipasti board or with drinks?

Although only popular on the menu in this part of Europe for the last 40 years or so, they are certainly not a new food – the Romans couldn’t live without them and even managed to grow them in the UK!

The wide ranging fantastic health benefits of eating olives are now well known. Their monounsaturated fatty acid content helps to maintain our HDL or ‘good’ cholesterol, while polyphenols assist in reducing chronic inflammation. Olives also have anti-fungal and anti-bacterial properties, great for detoxification and a fantastic boost for our skin and hair.

Unfortunately, so many in the shops are packed in cheap oils and other additives and to be honest the flavour can often be less than exciting.

Olives from your local deli can be amazing and definitely worth buying but as with all such products – they won’t be cheap!

This is one example where making your own is not only super quick and significantly more economical. You’ll also be rewarded with a healthier and much more delicious end result.

So, here’s a quick kitchen hack to make my favourite super smart olives, super easy!

  • 1 small jar of stoned green olives in brine
  • Zest of 1 lemon
  • 1 clove of garlic
  • 1 sprig of rosemary
  • Black pepper
  • Olive oil

Empty the olives into a sieve and wash off the brine. Leave to dry.

Remove the zest from the lemon and chop into small strips. Chop the garlic into thin slices.

Remove the rosemary needles from the stalk.

Mix the lemon, garlic and rosemary with the olives, season with a little black pepper and pack into a glass jar.

Pour over enough olive oil to completely cover, and leave for at least 12 hours to marinate.

Make sure that the olives fill the jar you’re using without leaving too much space around them, otherwise you will need loads of olive oil to cover.

Try sprinkling with a little freshly chopped parsley just before serving for extra colour and detox benefits. Don’t forget that once the olives have been eaten, you’ll also have a fantastic flavoured olive oil left to cook with.

Store in the fridge but bring to room temperature before you enjoy them. These will keep really well, just make sure that they stay covered in olive oil – top up if you need to.

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