Image by Chris Court
Ingredients (6)
- 1/2 lemon
- 600g kalamata olives
- 500ml (2 cups) olive oil
- 1/2 tsp dried Greek oregano
- 1/4 tsp freshly ground black pepper
- 1 dried bay leaf
Method
- Step 1 Use a zester to remove the rind from lemon. (Alternatively, use a vegetable peeler to remove the skin. Use a small sharp knife to remove the white pith and cut the rind into long, thin strands.)
- Step 2 Place the olives in a large glass or ceramic bowl. Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
- Step 3 Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.