Marinated olives
Ingredients
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1 jar of Masrojana olives
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1 cup (250ml) of Alhema de Queiles extra virgin olive oil
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2 tbs (30ml) of fresh rosemary
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½ lemon thinly sliced
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¼ teaspoon (1ml) of Espelette pepper
Preparation
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1. Put olives in an airtight container.
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2. In a bowl, mix extra virgin olive oil with rosemary and Espelette pepper.
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3. Pour the mixture on olives, add slices of lemon and shake.
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4. Serve as aperitif and use leftover oil for salad dressing.
