14oz/300g tin black olives 14oz/300g tin green olives 8 garlic cloves, unpeeled few sprigs rosemary, chopped few sprigs oregano, chopped 1 Tbs. finely chopped parsley 4 lemon slices, quartered 8 fl oz/225ml wine vinegar juice of half a lemon
Instructions
1) Drain olives and lightly bash them so they split slightly. Do the same with the garlic cloves.
Place the olives and garlic together in a large bowl.
2) Add rosemary, oregano, parsley and lemon slices. Pour over oil and white wine vinegar. Squeeze over lemon juice and stir well to mix.
3) Cover and leave in the fridge for flavors to infuse. They need a minimum of a few hours. Serve still in oil or drain beforehand.
