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Marinated Olives

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  • Author: Bake to the roots
  • Prep Time: 5
  • Total Time: 1440


  • 8 oz. (250g) greek kalamata olives (or black and green olives mixed)
  • 2 cloves garlic
  • 1/4 medium red onion
  • peel of 1/2 lemon
  • fresh thyme (or rosemary)
  • 1/4 chili pepper (optional)
  • 1 tbsp. white balsamic vinegar
  • 23 tbsp. olive oil
  • 1 bay leaf


  1. Do not peel the garlic cloves, just crush them a bit with your hands or the flat side of a knife. Slice the red onion and chili pepper (optional if you like it hot) thinly. Peel the lemon – try to get larger pieces.
  2. Add all ingredients to a glass jar, close and shake a bit. Place in the fridge over night to marinate. Take out of the fridge 20 minutes before serving.


  • ¡Buen provecho!


  • Serving Size: 4