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4335 minutes
15 minutes
4350 minutes
- 550g green olives or black olives
- 2 lemons, rind finely grated, juiced
- 36.40 gm olive oil
- 40.00 ml rosemary leaves
- 20.00 ml lemon thyme leaves
- 3 garlic cloves, sliced
- 1.25 gm ground cumin
- Lay olives on a flat surface and gently roll over them with a rolling pin to slightly bruise or split them. Then, transfer the olives to a 3-cup screw-top jar.
- In a bowl, blend lemon rind, 1/4 cup lemon juice, oil, herbs, garlic, cumin, salt, and pepper. Whisk vigorously. Pour mixture over olives, cover with a lid, and let marinate at room temperature for 3 days, gently flipping the jar daily.
- Preheat the oven to 180°C and line a baking tray with parchment paper. Using a slotted spoon, transfer the olives from the jar to the tray. Bake for 10 to 15 minutes until warm. Serve and enjoy.
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