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Chilli lemon and bay olives

Lesley Waters from Good Food Live
Enjoy a taste of the Mediterranean with Lesley Waters's simple, flavourful recipe for piquant, home-marinated olives

Chilli lemon and bay olives

Method

1. In a large bowl, mix together the olives, chilli, lemon, garlic and bay leaves.

2. Pack the mixture into two sterilised 500ml jars.

3. Pour in the olive oil, making sure that the olives are covered completely.

4. Seal the jars and use within 2 weeks. Once the jars have been opened, store in the refrigerator.

Cooks Notes:
The jars should be kept sealed for 1-2 days before opening.

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Serves: Makes 2 jars

Prep: 10 min, plus marinating

Ingredients
750g whole black and green olives
2 red chillies, deseeded and sliced
3 lemon slices, each halved
2 garlic clove, thinly sliced
2 Bay leaves
425ml extra virgin olive oil