Tuesday, July 14, 2009

Marinated Olives

500 grams meaty green olives (with pips)
a cup extra virgin olive oil
a few cloves sliced garlic
fresh sprigs of rosemary
splash of balsamic vinegar

Put all ingredients in a saucepan and warm through gently. Sit for a few hours at room temperature and warm again before serving.

Simple but delicious, I think the balsamic vinegar gives them a little kick and makes then stand out from other marinated olives.

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