• 8servings
  • 10minutes
  • 73calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C

Ingredients Jump to Instructions ↓

  1. 200 g (7 oz) olives, preferably a mixture of black and green

  2. 2 tbsp extra virgin olive oil

  3. 1 tbsp lemon juice

  4. 1 thin-skinned orange, scrubbed but not peeled, cut into small chunks

  5. 2 sprigs of fresh rosemary

  6. 1 fresh green chilli, seeded and thinly sliced

  7. 1 red pepper, seeded and cut into small chunks

  8. 1 yellow pepper, seeded and cut into small chunks

  9. 125 g (4 1/2 oz) cherry tomatoes, halved or quartered

Instructions Jump to Ingredients ↑

  1. Place the olives in a large bowl and add the olive oil, lemon juice, chunks of orange, rosemary sprigs and chilli. Stir together, then cover (or transfer to a jar and seal). Place in the refrigerator.

  2. For the next 2 days, every 12 hours or so, take the olive mixture from the fridge, uncover and stir. Cover again and return to the fridge to continue marinating.

  3. When ready to eat, tip the olives into a serving bowl, add the peppers and tomatoes, and stir well together.


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