ingredients
makes 450 g (1 lb)
225 g (8 oz) 1 1/3 cups black olives
225 g (8 oz) 1 1/3 cups green olives
30 ml (2 tbsp) chopped fresh marjoram
15 ml (1 tbsp) oregano
2 bay leaves
2 cloves garlic, sliced
8 whole peppercorns
1 lemon, quartered
1 sprig rosemary
Virgin olive oil
method
1. Place all the first 9 ingredients in a clean wide-necked jar.
2. Pour in the olive oil then cover and seal with a greaseproof and foil lid.
3. Store in a cool, dark place, shaking every 2 or 3 weeks.
4. After 1 month the olives are ready for use.
5. Drain well before serving as an antipasto.
6. The oil can be used for salad dressings.
